They say “When in Rome, do as the Romans”. Similarly, I say “When in Norway, eat Salmon”. Seriously. Salmon is so inexpensive here that I eat it almost every single week. If it’s not self made, it’s in sushi or in the form of Norwegian Fish Soup. Another reason why I eat a lot of salmon is because I’d rather get my Omega-3 from the food I eat instead of taking supplements.
Here’s a recurring dish in my kitchen:
This is the first time I have managed to make my salmon look so nice and glazed. The secret seemed to be baking at lower heat than usual (around 180 C).
Teriyaki Salmon (2 portions):
- 3 tablespoons of thick teriyaki sauce (I buy this in the supermarket, it’s just regular Teriyaki marinade which is a bit thicker and sometimes has sesame seeds in it already)
- 2 tablespoons of thin teriyaki sauce (I’m only using this because I bought it but I prefer the thicker version… but I also don’t have the heart to throw it away or let it rot in the fridge so I use it from time to time. Feel free to skip it )
- 3 tablespoons of Japanese plum vinegar (you could use Japanese rice vinegar as well)
- 1 teaspoon of minced ginger (use the bottled one to save time)
- 1 teaspoon of minced garlic (also use the bottled one if possible)
- 2 tablespoons of lemon juice
- 1 tablespoon of sesame oil
- ground black pepper to taste
Mix ingredients in a bowl to form a marinade. Coat 2 pieces of salmon evenly with the marinade and leave in the fridge for about 20 minutes. I usually place the marinated salmon in the fridge while working with the sweet potato. Heat oven till 180 C and bake on foil or in a tray for approximately 15-20 minutes. If you are unsure whether salmon is cooked or not, reduce the heat and leave it in for a few more minutes.
Sweet Potato (2 portions):
- 2 large or 3 medium sized sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon Italian spices (I use a pre-mixed version from Nomu, you could use oregano, basil, thyme, rosemary to taste)
- 2-3 tablespoons of french fries spice (this is another bottled spice I get from the supermarket here which contains a little bit of everything – sugar, salt, pepper, chilli powder, cayenne pepper, etc.)
Peel, rinse, and slice sweet potato into wedge or strips. Place spices and oil into a bowl and coat sweet potato strips evenly. Heat oven to 180 or 200 C. Place the strips on a baking tray lined with greaseproof paper (it usually sticks on foil) and bake for 15 minutes on each side.
Here’s another photograph to motivate you to make this dish