Seafood from Norway: Cod, Salmon and Two Recipes

Norway's cold, deep coastal waters grow fish slowly, and that patience shows in firm flesh and clean flavor. This guide to Seafood from Norway covers how Norwegian cod and organic salmon taste, how they are raised and caught, and two recipes from Chef Leonardo Palazzo for home cooks.

Norwegian Cod

Lean and mild with a rich texture, Norwegian cod adapts to nearly any pan or oven. Grill it, sauté it or bake it. The gentle flavor also makes it an easy win with picky eaters.

Norwegian Organic Salmon

Ocean-farmed in Norway and organic, this salmon works in cold and warm dishes alike, on the grill or on the stovetop. For a centerpiece when entertaining, cook a whole side fillet.

Leading Standards of Sustainability

Norway was the first nation to introduce a quota system for cod fishing, and its cod is wild-caught under strict regulations. The organic salmon is antibiotic-free and non-GMO, fed deforestation-free feed and raised at 97.5% water to 2.5% fish under Norway's aquaculture rules.

Good for You and the Planet

Fatty fish like salmon is a source of omega-3 fatty acids, and cod is among the leanest proteins you can eat. Both cook quickly and easily, which suits a balanced diet. Norwegian salmon also has a far lower carbon footprint than other premium proteins.

Salmone Grigliato con Limone

Grilled Norwegian salmon lands on a bed of garlicky kale, finished with a bright, emulsified lemon sauce. Chef Leonardo Palazzo's recipe serves 4 and comes together on the grill or in a large sauté pan.

Ingredients

• 1.5 lbs Norwegian salmon fillet, deboned
• 4 cups chopped lacinato kale
• 4 cloves garlic, minced
• 5 lemons, juiced
• ½ cup plus 2 tbsp olive oil
• Salt and pepper to taste

Steps

1. Season the salmon with 1 tbsp of olive oil, salt and pepper to taste. Cook on a grill or in a large sauté pan over medium-high heat until desired doneness.
2. In a sauté pan, heat 1 tbsp of olive oil over medium heat. Add the garlic and cook until fragrant. Add the kale, salt and pepper and cook until wilted.
3. In a blender, add the lemon juice and slowly drizzle in ½ cup of olive oil while blending until emulsified.
4. Serve the salmon over the cooked kale and top with the lemon sauce.

Mafaldine con Merluzzo

Fresh mafaldine meet cubes of Norwegian cod, cherry tomatoes, thyme and Calabrian chili in one sauté pan. Another recipe courtesy of Chef Leonardo Palazzo, it serves 4.

Ingredients

• ½ lb Norwegian cod, cut into 1-inch cubes
• ¾ lb fresh mafaldine
• 12 oz fresh cherry tomatoes
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 4 sprigs fresh thyme
• Crushed dried Calabrian chili to taste
• Salt and pepper to taste

Steps

1. Heat the olive oil in a large sauté pan over medium heat. Add the garlic, cherry tomatoes, thyme and chili and cook until the tomatoes start to break down. Add the cod and keep cooking until almost fully cooked.
2. Cook the mafaldine according to the producer's instructions. Add the pasta and some of the reserved pasta water to the pan with the cod and tomatoes. Toss together, adding salt and pepper to taste.

Find Seafood from Norway at your local Eataly.