Norwegian Salmon Recipe
bonito beurre blanc, salmon roe, artichokes, herb salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Bonito Beurre Blanc
In a saucepan, combine 1 cup of white wine, 1/2 cup of finely chopped shallots, and 1/4 cup of bonito flakes. Bring to a simmer and reduce until about 1/4 cup remains. Strain the mixture and return to the pan. Add 1 cup of cold unsalted butter, one tablespoon at a time, whisking until emulsified. Season with salt and set aside.
- 2
Cook the Salmon
Season the salmon fillets with salt and pepper. Heat a non-stick skillet over medium-high heat. Add a tablespoon of olive oil and cook the salmon, skin-side down, for about 4-5 minutes. Flip and cook for another 3-4 minutes until cooked through.
- 3
Prepare the Artichokes
Trim the artichokes and remove the outer leaves. Cut them in half and steam for about 10-12 minutes until tender. Toss with olive oil, salt, and lemon juice.
- 4
- 5
Plate the Dish
On a plate, place the salmon fillet, drizzle with bonito beurre blanc, arrange artichokes around, and top with salmon roe. Garnish with the herb salad.
