Salmon and cod from Norway grow slowly in icy, clean waters, which gives them firm flesh, pure taste and beautiful color. This spring collection pairs them with two easy dishes: a creamy lemon and dill pasta with salmon, and brown butter baked cod with capers and vegetables. Both serve two, and both suit home cooks who want a balanced, flavorful dinner.
Creamy Spring Salmon Pasta with Lemon and Dill
Seared Norwegian salmon tops pasta tossed in a creamy lemon sauce with garlic and fresh dill. It is a show-stopping dinner that comes together in one skillet. Recipe by Heifah Odeh (@fufuinthekitchen), courtesy of Seafood from Norway. Serves 2.
Ingredients
- 2 fillets of Norwegian salmon, approximately 1lb each
- Salt and pepper to taste
- 1/2 tbsp garlic powder
- ½ tbsp smoked paprika
- 1.5 tbsp avocado oil or any high-smokepoint cooking oil
- Lemon sauce
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp corn starch
- 2 cups heavy cream
- ½ cup vegetable broth or stock
- Zest of 1 lemon
- ½ a lemon, juiced (approx. 3-4 tbsp)
- Salt and pepper to taste
- ¼ cup dill, chopped, divided
- Other
- 10oz cooked pasta of choice
- Lemon wedge, to serve
- Sprinkle of red pepper flakes (optional)
- Sprinkle of Parmigiano Reggiano cheese (optional)
Steps
- To a non-stick skillet over medium heat, add the avocado oil.
- Pat the salmon fillets dry with a paper towel, then season both sides generously with salt, pepper and garlic powder.
- Add the salmon to the hot skillet so it achieves a nice sear. Let it cook for 5 minutes before flipping it and covering so it cooks through faster. This should take another 5-7 minutes. Salmon is cooked through once flaky and opaque pink in the center or at an internal temp of 125-130°F (medium). Once cooked, set to the side. Do not overcook the salmon.
- In the same pan, add the minced onions and garlic. Season with salt and pepper to taste. Let it cook until lightly caramelized and translucent.
- Add the corn starch and mix it together before adding in the cream and broth. Stir all together. Let this simmer for 2-3 minutes.
- Season with salt, pepper and lemon zest, and add in the fresh lemon juice.
- Let this simmer on low heat for 10 minutes or so until the sauce has thickened. Add in half the dill and stir for another minute or two. Once the sauce is the perfect creamy consistency, turn off the heat and set to the side.
- To assemble, mix the sauce with the cooked pasta and top with a salmon filet. Sprinkle with black pepper, cheese, chili flakes and the remaining fresh dill. Serve with a wedge of lemon and dig in.
Brown Butter Baked Norwegian Cod with Capers and Vegetables
Norwegian cod bakes under a topping of fresh herbs and Parmigiano Reggiano, then gets a lemon butter sauce with capers. Cauliflower, broccoli and red onion round out the platter. Recipe by Seafood from Norway. Serves 2.
Ingredients
- 2 fillets of Norwegian cod, approximately 1lb each (skin removed, check for pinbones)
- Salt and pepper to taste
- 1 ½ tbsp fresh basil, chopped
- 1 ½ tbsp fresh parsley, chopped
- 2 tbsp grated Parmigiano Reggiano cheese
- 1 tbsp olive oil
- 2 tbsp butter
- 1 clove garlic, minced
- ½ lemon, thinly sliced
- 1 tbsp capers
- Vegetables
- 1 cup cauliflower, cut into florets
- 1 cup broccoli, cut into florets
- ½ red onion, cut into wedges
- 1.5 cloves garlic, thinly sliced
- 1 tbsp olive oil
- ½ tbsp butter
- 8 hazelnuts, coarsely chopped as garnish (optional)
Steps
- Preheat the oven to 400°F.
- In a bowl, combine chopped herbs, cheese and olive oil.
- Place the cod fillets in an oven proof baking dish or rimmed baking sheet, and top with the herb mixture.
- Bake the cod for about 20 minutes, until it reaches 145°F.
- In a nonstick pan, melt the butter and cook on low heat until it begins to brown. Add the minced garlic. Continue to stir until the garlic is soft and translucent.
- Add the lemon slices and capers to the butter. Set aside.
- In a separate pan, heat the olive oil and butter over medium-low heat.
- Add the garlic, onions and vegetables. Stir until combined and the vegetables start to cook. Add a splash of water and cover to let them steam until desired doneness.
- Arrange the cooked vegetables on a platter, top with the cod fillets and pour the lemon butter sauce over the top. Garnish with more cheese and hazelnuts, if desired.
Taste the difference for yourself. Find Seafood from Norway at Eataly Flatiron, Eataly Downtown, Eataly Boston, Eataly Chicago, Eataly Los Angeles and Eataly Silicon Valley.
