Norwegian Baked Salmon for Christmas with Signe Johansen
I have been a fan of Scandinavian food for a long time. It is a style of cooking I often return to at home, inspired by chefs such as Signe Johansen and Trine Hahnemann. Their recipes always make me dream of travelling to the region one day to enjoy Nordic food at its source, preferably around a table filled with seafood, rye bread, fresh herbs and something warm and spiced to drink.
So when the Norwegian Seafood Council invited me to Aveqia to cook and eat Norwegian salmon with Signe Johansen, I did not need long to think about it. My reply was basically: empty belly, happy to turn up, absolutely yes. An evening focused on Norwegian seafood, practical cooking tips and a festive baked salmon recipe sounded exactly like my kind of event.
Norway is known for its approach to sustainable fisheries management, and it is also the world’s largest producer of Atlantic salmon. In 2013, more than 1.1 million tonnes were produced, with Norwegian salmon enjoyed in over 100 countries, including here in the UK. The Norwegians are understandably proud of their seafood, and I was more than happy to go along, learn more and taste it for myself.
We arrived to a very welcome spread of canapés. There was smoked salmon on crispbread with crème fraiche and pickled cucumber, along with delicate smoked salmon roulades filled with dill, lemon and horseradish cream cheese. They were fresh, creamy, sharp in all the right places and beautifully suited to the start of a Nordic-inspired meal. It was also lovely to catch up with friends from the food blogging world while nibbling on such delicious bites.
After the canapés, we settled in to learn more about Norwegian salmon and to cook along with Signe. She shared plenty of useful advice as we worked, making the whole session feel relaxed, practical and generous. First, we made our own salmon smørrebrød, the classic open sandwich. We layered smoked salmon, avocado and pickled cucumber onto beautiful sourdough, then finished everything with crème fraiche, fresh dill and horseradish. It was simple, elegant and completely delicious.
The main dish was a whole baked Norwegian salmon, stuffed with red onions, lemon, carrot and parsley, and served with a kale, roasted squash and pomegranate salad. Signe showed us how easy the preparation was before we sat down to enjoy a finished salmon she had prepared earlier. The fish was tender, beautifully cooked and full of clean, delicate flavour. It worked perfectly with the bright, lemony freshness of the kale and pomegranate salad. I enjoyed it so much that I had to take a container home so my other half could try some too.
We finished the meal with a cardamom-spiced Fyrstekake, a traditional Norwegian spiced tart, served with cherry glogg. The tart was fragrant and comforting, and the cherry glogg was the sort of drink that makes you want to linger a little longer at the table. My only regret was not having room for a second helping.
One of the best things about this baked salmon recipe is how well it fits into festive entertaining. The hands-on preparation takes only a few minutes, and the salmon can be baked in advance and served cold if needed. The kale, squash and pomegranate salad can also be prepared ahead, as can the Norwegian spiced tart. It makes a lighter Christmas meal that still feels generous and celebratory, while giving you more time to spend with guests, open presents and enjoy a glass of cherry glogg.
A hamper filled with Norwegian seafood would make a wonderful Christmas present, especially for anyone who enjoys simple, elegant food with clean flavours. This baked salmon is a beautiful centrepiece for a festive table and a lovely way to serve seafood during the holiday season.
If you try this Baked Salmon for Christmas with Signe Johansen and Norwegian Seafood Council, it makes a wonderful festive centrepiece and pairs beautifully with a crisp kale, roasted squash and pomegranate salad.
Baked Salmon for Christmas with Signe Johansen and Norwegian Seafood Council
Ingredients
For the roast salmon:
- 1 whole Norwegian salmon approximately 2 kg, descaled, gutted and cleaned
- 75 g butter
- 2 small red onions thinly sliced
- 2 unwaxed lemons thinly sliced
- 1 large carrot thinly sliced
- A bunch of fresh parsley
- Herbamare sea salt with herbs
- Salt and pepper
For the salad:
- 2 butternut squashes peeled, deseeded and chopped
- 2 bunches of kale
- Seeds from 2 pomegranates
Instructions
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Preheat the oven to fan-assisted 130C / 150C / 300F / gas 2. You will need an oven large enough to place the butternut squash on one level and the salmon on another. If your oven is smaller, cook the butternut squash first, then bake the salmon.
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Prepare two long sheets of extra-strong aluminium foil and a roasting tray. Butter both sheets to help prevent the fish from sticking. Place one sheet on the roasting tray and season it with Herbamare and pepper.
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Pat the salmon dry and make three incisions on each side. Fill all six incisions with red onion, lemon, fresh parsley and carrot.
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Close the salmon and sprinkle with a little lemon juice to taste.
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Place the second sheet of foil over the salmon and crimp the edges inward to create a sealed parcel. Transfer to the oven and roast for 1 1/2 to 2 hours.
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For the salad, place the butternut squash cubes in an uncovered tray and roast for about 30 minutes, or until cooked. Remove from the oven and set aside.
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Finely chop the kale and combine it with the pomegranate seeds. Toss together, cover and set aside until the salmon is ready. Garnish the salad with the roasted butternut squash before serving.
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When the salmon is cooked, remove the top layer of foil and carefully transfer the whole fish to a presentation plate or board for the centre of the table.
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To serve, gently scrape away the skin and the cooked vegetables from the incisions, then portion the fish. Serve with the kale salad and buttered new potatoes.
Notes
Thanks to the Norwegian Seafood Council for the invitation and for the photographs. All opinions are my own.