Norwegian Roasted Salmon and Hasselbeck Potatoes

Norwegian Roasted Salmon and Hasselbeck PotatoesSurrounded by crystal clear and pristine waters, Norway produces some of the best wild salmon in the world. Fish features prominently in Norwegian cuisine, and wild salmon ranks among the healthiest choices you could make. Rich in high quality proteins, heart healthy omega fatty acids, and vitamins A, D, E, and B6, wild salmon protects your body from cancer, stroke, diabetes, Alzheimer’s, and even depression.  In Norwegian cuisine, salmon often comes poached in creamy, fatty sauces that diminish its health benefits.

In this recipe, roasting the salmon at a high temperature keeps it moist and tender, without any added calories, aside from some heart healthy olive oil. Sour cream dill sauce, a popular accompaniment for salmon, is easily made healthier by swapping in a low fat dairy product. Hasslebeck potatoes, a Scandinavian classic side dish, normally are prepared with copious amounts of butter and breadcrumbs. But they come out just as deliciously with a little olive oil and some time in a high heat oven. This meal makes a perfect easy weeknight dinner, and can also easily be dressed up for a fancier occasion.

Serves 4

Roasted Salmon
Ingredients:

  • 4, 7 ounce wild salmon fillets, skin and pin bones removed
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Kosher salt and black pepper

Directions:

  1. Preheat your oven to 400 degrees.
  2. Line a sheet pan with foil. Toss the salmon fillets in the olive oil and lemon juice, and sprinkle with salt and pepper. Make sure all the fillets are evenly coated in the mixture.
  3. Roast the salmon fillets in a single layer on the sheet pan for 8-10 minutes depending on size. They should be slightly firm to the touch. For more rare salmon, cook for 6-8 minutes.
  4. Let the salmon rest out of the oven for 5-10 minutes, then serve with the potatoes, cucumbers, and dill sauce.

Hasselbeck Potatoes
Ingredients:

  • Roughly 24 small creamer potatoes (or 4 large potatoes if that’s what you have on hand)
  • 2 tablespoons olive oil
  • Kosher salt and black pepper

Directions:

  1. Preheat your oven to 425 degrees.
  2. Slice each potato ¾ of the way through, making thin incisions about 1/5th of an inch apart, all along the length of the potato. To make this easier, you can set each potato inside a curved spoon and slice against it. The spoon will prevent you from cutting the potato all the way through.
  3. On a sheet pan, toss the potatoes with the olive oil, salt, and pepper, making sure to coat everything evenly. Place all the potatoes sliced side up, and roast for 15 minutes.
  4. After 15 minutes, toss the potatoes around in the pan, and roast for another 15 minutes. Toss them again, and roast for another 5-10 minutes until the potatoes are tender and golden brown. The slices will pull apart creating deliciously crispy edges and soft, fluffy interiors.

Quick Pickle Cucumbers
Ingredients:

  • Six Kirby cucumbers, or two English cucumbers
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1 tablespoon white wine vinegar

Directions:

  1. Slice the cucumbers thinly into disks, and add them to a bowl with the salt, sugar, pepper, and vinegar.
  2. Mix everything to combine, and allow everything to marinade for 30 minutes to an hour.

Dill Sour Cream Sauce
Ingredients:

  • ½ cup low fat sour cream (can substitute surmjølk or surmelk)
  • ¼ cup Dijon mustard
  • 3 tablespoons chopped fresh dill
  • Zest of 1 lemon
  • Fresh lemon juice, kosher salt, and black pepper to taste

Directions

Stir everything in a bowl to combine. Allow to stand for 30 minutes before serving (if possible) to allow the flavors to meld.

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About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com

1 Comment

  1. Wow, this recipe looks amazing. Thank you so much for sharing!

Comments are closed.

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