A beautiful tray of Norwegian smoked salmon. Norwegian smoked salmon is a premium product that has conquered tables around the world. Norway, with its cold, clean waters, offers the ideal environment for farming this prized fish, ensuring quality and flavour in every slice. The tradition of smoking salmon in Norway dates back centuries, when it was used as a method of preservation. Today, this technique has been perfected, combining traditional methods with modern technology to obtain a product of the highest quality. The salmon is raised in controlled conditions, respecting rigorous environmental and animal welfare standards. Norwegian smoked salmon is known for its high content of omega-3 fatty acids, essential for heart and brain health. It is also an excellent source of protein, B vitamins, vitamin D and minerals such as phosphorus and selenium. These nutrients contribute to a balanced diet and provide numerous health benefits. The smoking process begins with the selection of the best salmon, which is then salted and left to rest to absorb the salt evenly. The salmon is then cold or hot smoked, using fine woods such as beech or oak, which give the fish its characteristic aroma and delicate flavor. Norwegian smoked salmon is incredibly versatile in the kitchen. It can be served as an appetizer, accompanied by brown bread and butter, or used to enhance salads, pasta and sushi. Its soft texture and smoky flavor make it an ideal ingredient for refined and creative dishes. Norway is a world leader in sustainable salmon farming. Norwegian farms follow rigorous practices to minimize environmental impact, while ensuring the health and well-being of the fish. This commitment to sustainability makes Norwegian smoked salmon a responsible choice for environmentally conscious consumers.
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Smoked salmon is a food made from preserved salmon, which is cured and smoked. Usually, salmon of the species Salmo salar (Atlantic salmon) is used, but Oncorhynchus masou (Japanese salmon) or other species of the genus Oncorhynchus are sometimes used. Smoked salmon has a long history in Native American cultures. Smoked salmon was also a common dish in Greek and Roman culture throughout history, often eaten at large gatherings and celebrations. During the Middle Ages, smoked salmon became part of the diet of the people and was consumed in soups and salads. The 19th century marked the rise of the American smoked salmon industry on the West Coast, processing Pacific salmon from Alaska and Oregon. Continue and learn more on Wikipedia
A nice tray of Norwegian smoked salmon – Un joli plateau de saumon fumé norvégien – Una buena bandeja de salmón ahumado noruego. – Uma bela bandeja de salmão fumado norueguês – Ein schönes Tablett mit norwegischem Räucherlachs – Một khay cá hồi hun khói Na Uy đẹp mắt
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Smoked salmon: a treasure trove of versatility and flavor. Smoked salmon is one of the most popular and versatile ingredients in the kitchen. Thanks to its unique flavor and delicate texture, it is perfect for enriching a wide range of dishes, from appetizers to first and second courses. The smoking process of salmon dates back to ancient times, when it was used to preserve fish for longer. Today, salmon is smoked using modern techniques that guarantee a high-quality product. The fish is first marinated in a mixture of salt and sugar, then exposed to the smoke of aromatic woods, such as beech or oak, which give the salmon its characteristic smoky flavor. Smoked salmon is rich in protein, omega-3 fatty acids, vitamins and minerals. Omega-3s are known for their benefits on heart and brain health, while proteins help in building and maintaining muscle mass. In addition, smoked salmon is a good source of vitamin D, which is essential for bone health. Smoked salmon can be served in many different ways. It is delicious on wholemeal bread croutons with a little cream cheese and chives, or as the main ingredient in a fresh salad with fennel and oranges. It can also be used to prepare tasty first courses, such as farfalle with smoked salmon, where the fish is mixed with a cream cheese and vodka.
Here are some ideas for using smoked salmon in the kitchen: Puff pastry breadsticks with salmon and pistachios: perfect for an aperitif, these breadsticks are simple to prepare and very tasty. Crostini with salmon and courgettes: a quick and tasty appetizer, ideal for holiday dinners. Smoked salmon salad with oranges and fennel: a light and appetizing dish, perfect for any season.
Smoked salmon is a versatile ingredient that can enhance any dish with its unique flavor and nutritional benefits. Experiment with different recipes and discover new ways to enjoy it! Do you like it? Add your own comment or go to the bottom of the site to read what other visitors have written.
Smoked salmon is a food made from preserved salmon, which is cured and smoked. Usually, salmon of the species Salmo salar (Atlantic salmon) is used, but Oncorhynchus masou (Japanese salmon) or other species of the genus Oncorhynchus are sometimes used. Smoked salmon has a long history in Native American cultures. Smoked salmon was also a common dish in Greek and Roman culture throughout history, often eaten at large gatherings and celebrations. Continue and learn more on Wikipedia
Smoked Salmon: A Treasure of Versatility and Flavor – Saumon fumé : un trésor de polyvalence et de saveur – Salmón ahumado: un tesoro de versatilidad y sabor – Salmão fumado: um tesouro de versatilidade e sabor – Geräucherter Lachs: ein Schatz an Vielseitigkeit und Geschmack – Cá hồi hun khói: kho báu của sự linh hoạt và hương vị
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A plate of marinated fish and seafood. Marinated raw fish is a culinary experience that will delight even the most demanding palates. This dish, which combines the freshness of the sea with the art of marinating, is a true journey of taste. To obtain an excellent plate of marinated raw fish, the choice of fish is essential. In this case, we used salmon, swordfish, prawns and scampi. These ingredients are known for their tender and tasty flesh, and must be very fresh, preferably caught that day, to ensure maximum quality and food safety (in this case, unfortunately, there was nothing fresh). The marinade is the key element that gives raw fish its unique flavor. A classic marinade can include ingredients such as lemon or lime juice, extra virgin olive oil, sea salt, black pepper and a touch of aromatic herbs such as parsley, coriander or dill. For an exotic touch, you can add fresh grated ginger, soy sauce and a pinch of chili pepper. The fish must be carefully cleaned and cut into thin slices or cubes, depending on your preference. Place the fish in a bowl and cover it with the prepared marinade. Leave to rest in the refrigerator for at least 30 minutes, so that the flavors blend perfectly. Arrange the marinated fish on a serving plate, garnishing with citrus slices, fresh mint leaves and a drizzle of olive oil. Each bite of marinated raw fish is an explosion of flavors. The freshness of the salmon, swordfish, shrimp and scampi blends harmoniously with the acidity of the citrus and the delicacy of the aromatic herbs, creating a perfect balance. This dish is ideal as a refined appetizer or as a main course in a fish-based dinner. Marinated raw fish is a dish that celebrates the simplicity and quality of the ingredients. Perfect for those who love authentic flavors and want to bring a touch of elegance and freshness to the table. Try preparing it by following these simple steps and let yourself be won over by its goodness.
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A plate of marinated fish and seafood – Un plat de poissons et fruits de mer marinés – Un plato de pescado y marisco marinados. – Um prato de peixe marinado e marisco – Ein Gericht aus mariniertem Fisch und Meeresfrüchten – Một món cá và hải sản ướp
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Salmone marinato a bordo della nave. A bordo delle navi da crociera il cibo non manca mai. La qualità e l’estetica dei piatti, specialmente nell’ultimo decennio, è cambiata molto cercando di far capire che non conta solamente la quantità. Lo scorso anno, per la crociera di Natale e Capodanno mia moglie era a bordo con me (sulla ex Costa Firenze) e siamo andati spesso al ristorante per la cena. Questo era uno dei piatti del menù di Natale (se non ricordo male il giorno): Salmone marinato nella barbabietola con vodka e lime. Ed era veramente buonissimo!
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La marinatura è una tecnica di cucina tradizionale per la preparazione delle carni, dei pesci e delle verdure alla cottura o, anche, un’alternativa alla cottura stessa. Essa consiste nell’immersione di cibo cotto o crudo (in questo caso tagliato a fette sottili), per un tempo variabile, in un liquido tipicamente composto da tre tipi di ingredienti: acidi, come ad esempio aceto, succo di limone, vino, birra; oli; aromi (spezie ed erbe). La marinatura nasce con lo scopo di estendere la conservazione degli alimenti, prima ancora che di insaporirli. Continue and learn more on Wikipedia
A marinated salmon for dinner on board the ship – Un saumon mariné pour le dîner à bord du navire – Un salmón marinado para cenar a bordo del barco – Um salmão marinado para jantar a bordo do navio – Ein marinierter Lachs zum Abendessen an Bord des Schiffes – Cá hồi ướp cho bữa tối trên tàu
Il nigiri ed il sashimi anche sulla nave da crociera. Non sono un estremo amante del sushi ma faccio una eccezione per nigiri (il pesce cruso appoggiato al riso) e sashimi (il pesce crudo). Quello che mi spaventa di più, normalmente, è il non sapere con esattezza la qualita’ e le condizioni di preparazione e consevazione del pesce fresco. Essendo io a bordo di una nave della Costa Crociere e conoscendone le ferree regole di sanità, mangio con piacere il pesce crudo a bordo quando vado al ristorante Sushino!
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The history of sushi begins in ancient times, when rice cultivation came to Japan two thousand years ago. The original sushi was created in Nara to preserve fish in fermented rice. During the Muromachi period, rice began to be eaten in addition to fish, while in the Edo period, vinegar replaced fermented rice. In pre-modern and modern times, sushi has become a form of fast food strongly associated with Japanese culture. Continue and learn more on Wikipedia
Nigiri and sashimi also on the cruise ship – Nigiri et sashimi également sur le bateau de croisière – Nigiri y sashimi también en el crucero – Nigiri e sashimi também no navio de cruzeiro – Nigiri und Sashimi auch auf dem Kreuzfahrtschiff – Nigiri và sashimi cũng trên tàu du lịch – 握寿司和生鱼片也在游轮上 – クルーズ船でも握りや刺身
Vietnamese cuisine: chicken gizzard, satay and sweet and sour soup, the recipe. While shopping at the supermarket, a few days ago, I discovered that they had chicken gizzard and I decided to buy it to make an excellent dish together with a sweet and sour salmon soup with tomatoes. If you don't know what gizzard is, I invite you to look it up on Wikipedia. The rice is served with pan-fried chicken gizzard, a spicy satay and a sweet and sour salmon soup.
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For the salmon soup I refer you to one of the previous posts in which I have already explained how to prepare it (here)
Satay
How to make lemongrass satay with hot chili pepper. I'll put the photo below. Ingredients: – fresh chili pepper; – fresh lemongrass; – tomatoes; – garlic cloves; – red onions; – spices: olive oil, sugar, salt, fish sauce, annatto seeds, pepper and paprika. Depending on whether you want to eat more chili pepper or lemongrass, more onion or garlic, you can prepare the ingredients according to your preferences.
Preparation: Chop the lemongrass into small pieces, then put it in a blender with the olive oil and then put it in a bowl. Also blend some tomato and chilli together, then put in another bowl. Now put the red onion and garlic together in a pan, add the olive oil and sauté until the onions and garlic are fragrant and firm; then continue adding the chopped lemongrass first with the tomato and chilli mixture and sauté everything in the same pan. Leave to brown for about 7-10 minutes, then add the spices in turn: sugar, salt, seasoning, paprika. Taste again and add some fish sauce (to taste). Then sauté the mixture again in the pan for another 7-10 minutes and turn off the heat, sprinkle with pepper and mix well. Once cooled you can put it in a container in the refrigerator and use gradually. Note that to keep the mixture for a long time, you need to add a lot of cooking oil, immerse in the mixture and fry very well. Add plenty of sugar and spices to obtain a delicious sweet-savory mixture. I use the satay that I prepare to accompany many dishes but also to season some Italian foods such as salami or pasta with ragù to make everything fragrant with lemongrass and spicy with chili pepper. Spicy but not too much because we added tomatoes!
Chicken gizzard
Ingredients: – 100g chicken gizzards (bought at Coop) – Spring onion and coriander, thinly sliced – 2 cloves of garlic and 1 red onion: thinly sliced for frying. – Seasoning: 1 tablespoon soy sauce; 1/3 teaspoon sugar; 1 teaspoon seasoning; spicy satay with lemongrass and chilli (homemade); paprika; pepper.
Preparation: After purchasing, the chicken gizzards should be washed with white salt, then sliced as desired and boiled in boiling water and rinsed with cold water so that they are crispy. Heat oil in a pan, add sliced onion and garlic and fry until fragrant. Pour in the chicken gizzard, stir quickly over high heat until the chicken gizzard is lightly browned. Then add spices: soy sauce, seasoning, sugar and satay with lemongrass and chili and fry for another 3-5 minutes, then add chopped spring onion and coriander and then turn off the heat. After turning off the heat, add pepper and chili powder, mix well. Remove the chicken gizzard on a plate, eat it hot with rice and soup.
Crispy chicken gizzards are paired with the flavor of lemongrass satay chili, shallots and coriander; the spicy taste of chili quickly warms the hearts of friends at the table in these cold days. When you are tired of eating either meat or fish, you can change the taste of your meal with a dish of chicken gizzards. The dish is easy to make but brings a new sensation to the family meal tray, want to try it?
Cơm ăn cùng với mề gà xào cay và canh cá hồi nấu chua. Món: mề gà xào cay Nguyên liệu: – 100g mề gà (mua ở Coop) – Hành lá và ngò rí thái mỏng – 2 tép tỏi và 1 củ hành tím: thái mỏng để phi thơm. – Gia vị: 1 muỗng canh nước tương; 1/3 muỗng cà phê đường; 1 muỗng cà phê hạt nêm; sa tế cay sả ớt (tự làm); ớt bột; tiêu. Cách làm: Mề gà sau khi mua về cần rửa sạch với muối trắng, sau đó thái vừa ăn và trụng qua nước sôi và xả lại bằng nước lạnh cho mề giòn. Làm nóng dầu trong chảo, cho hành tím và tỏi đã thái mỏng ở trên vào phi thơm. Trút mề gà vào, đảo nhanh tay trên lửa to cho miếng mề gà hơi xém cạnh. Sau đó cho các gia vị ở trên vào: nước tương, hạt nêm, đường và sa tế sả ớt xào thêm 3 – 5 phút rồi cho hành lá và ngò rí đã thái ở trên vào đảo thêm lần nữa rồi tắt bếp. Sau khi tắt bếp cho thêm tiêu và ớt bột vào, đảo đều là xong. Lấy mề gà ra đĩa, ăn nóng rất ngon với cơm và canh. Mề gà dai giòn dậy lên hương thơm của sa tế sả ớt, hành lá và ngò rí, vị cay xuýt xoa của ớt khiến người bạn nhanh chóng ấm áp trong những ngày lạnh này. Những khi thấy ngán với thịt, cá, bạn có thể đổi vị cho bữa cơm bằng món ăn từ mề gà. Món ăn dễ làm nhưng đem lại cảm giác mới lạ cho mâm cơm gia đình, bạn có muốn thử không? Canh chua cá hồi: nguyên liệu có cá hồi, cà chua, hành lá và gia vị, nước cốt chanh. Món này đơn giản nên không nêu cách nấu nhé ạ. Cách làm sa tế cay sả ớt: Nguyên liệu: ớt tươi, cây sả tươi, cà chua bỏ ruột, củ tỏi, củ hành tím, ớt bột. Gia vị: dầu ăn, đường, muối, nước mắm, hạt nêm, tiêu. Tuỳ vào bạn muốn ăn ớt nhiều hay sả nhiều, hành nhiều hay tỏi nhiều mà bạn làm cho thành phần theo sở thích nhé. Cách làm: Sả thái nhỏ, sau đó cho vào máy xay nhuyễn, sau đó cho dầu ăn vào xào thơm và săn lại rồi cho ra bát. Cà chua và ớt trái xay nhuyễn cùng, sau đó cho ra bát. Hành tím và tỏi xay nhuyễn cùng, sau đó cho dầu ăn vào xào đến khi hành tỏi thơm và săn lại, rồi tiếp tục cho sả đã xào ở trên cùng với hỗn hợp cà chua ớt trái vào xào đảo đều. Xào tầm 7-10 phút hỗn hợp trên, sau đó cho lần lượt các gia vị vào: đường, muối, hạt nêm, ớt bột. Nêm nếm lại rồi cho thêm nước mắm cho có mùi thơm. Sau đó xào hỗn hợp săn và quẹo lại là tắt bếp (xào thêm tầm 7-10 phút nữa), rắc thêm tiêu và đảo đều, để nguội và cho vào hộp đựng trong tủ mát dùng dần.
Chú ý để hỗn hợp để được lâu thì phải cho dầu ăn thật nhiều, ngập trong hỗn hợp và phải xào thật săn (khô nước), đồng thời cho đường và gia vị nhiều để có hỗn hợp mặn ngọt thơm ngon.
Sa tế mình làm để ăn với rất nhiều món, ăn cùng salami hay ăn cùng bún bò, làm nước chấm…cực kỳ ngon, thơm mùi sả và cay của các loại ớt. (Cay nhưng không quá cay vì chúng ta đã cho cà chua vào)
Vietnamese recipe: chicken gizzards, satay and sweet and sour soup – Recette vietnamienne : gésiers de poulet, satay et soupe aigre-douce – Receta vietnamita: mollejas de pollo, satay y sopa agridulce – Receita vietnamita: moela de frango, satay e sopa agridoce – Vietnamesisches Rezept: Hühnermagen, Saté und süß-saure Suppe – Món Việt: mề gà, sa tế và canh chua ngọt – 越南食谱：鸡胗、沙爹和糖醋汤 – ベトナムのレシピ: 砂肝、サテ、甘酸っぱいスープ
Vietnamese Cuisine: Tomato and Salmon Soup with Omelette and Sautéed Vegetables, the recipe.
Tonight I cook three simple dishes to eat with white rice: a small omelette, sautéed vegetables with bacon and tomato and salmon soup. I cook three dishes to eat with white rice because sometimes I don't have much time and I'm the only one in the family who eats Asian food; I cook a simple meal like the one I tell you about in this post using dry ingredients and just enough water...
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Tomato and Salmon Soup: In a pan put the olive oil and brown some non-aromatic onions, then add the tomatoes and cook briefly. Add water (as much as you need to fill your bowl) and cook until it starts to boil and then add the fish and seasoning to taste. For flavor I add: fish sauce, powdered seasoning and some annatto seeds. Once the water is boiling and we have added the salmon and seasonings we leave the heat on high for another three/five minutes and then it is ready. Add pepper and coriander to garnish.
For the omelette: I used an egg which I then seasoned with: shallots, fish sauce, powdered seasoning and a little ground pepper. Beat the mixture with the egg so that the spices are completely dissolved and then fry the pan with the fried onions and garlic. Fry until golden brown and waiting for the omelette to become solid.
For the sautéed vegetables with bacon: I used pickled cabbage purchased from a Chinese grocery store in Chiavari, while I order the bacon (I like it with the rind) from my friend Paolo at the butcher's. I cook the meat and cabbage separately and then add them once cooked. First, fry the garlic and onions in oil until fragrant, then add the bacon and a few basil leaves. Cook until the meat is slightly firm, then add the pickled vegetables. Cabbage, on the other hand, is often quite salty, so you need to wash it several times and, after washing, season it with the following ingredients: soy sauce, powdered seasoning and sugar. Wait for the seasoning to absorb evenly and then drain it; now add pepper and coriander as decoration.
Tối nay tôi nấu 3 món đơn giản để ăn với cơm trắng, đó là: trứng chiên, rau cải muối xào thịt ba chỉ và canh cá hồi cà chua. Trứng chiên, tôi dùng 1 quả trứng rồi nêm gia vị gồm có: hành lá, nước mắm, bột nêm, một xíu tiêu xay. Sau đó đánh đều hỗn hợp để gia vị tan hết trong trứng, rồi bắt chảo lên rán với hành tỏi phi và cho trứng đánh vào, rán cho vàng và chín là mang ra dùng. Rau cải muối xào thịt ba chỉ: cải muối mua tại tiệm tạp hoá người Hoa ở Chiavari, ba chỉ còn phải đặt trước tại tiệm thịt. Đầu tiên cho dầu ăn vào rán tỏi hành cho thơm rồi cho ba chỉ vào, rán cho thịt hơi săn lại thì cho tiếp rau cải muối vào. Vì cải muối thường khá mặn, nên lúc rửa cần rửa nhiều lần và nêm gia vị cho thêm đường. Sau đó cho các gia vị sau vào: một xíu hạt nêm, nước tương (soyal sauce), bột ngọt và đường. Nêm lại vừa ăn là được. Đợi gia vị thấm đều thì nhấc ra cho thêm tiêu và rau hành ngò trang trí. Canh cà chua và cá hồi: Cho dầu oliu vào chảo và xào một ít hành phi thơm, sau đó cho cà chua vào xào sơ qua. Rồi cho lượng nước vừa đủ ăn, đến khi nước bắt đầu sôi thì cho cá vào, nêm gia vị vừa ăn, gồm có: nước mắm, bột ngọt, hạt nêm và nêm nếm vừa ăn là được. Chờ nước sôi thêm 3-5 phút nữa là có thể nhấc ra dùng. Cho thêm tiêu và rau hành ngò trang trí. Tôi nấu 3 món để ăn cùng với cơm trắng vì đôi khi không có nhiều thời gian và chỉ mình tôi ăn món Á nên tôi nấu bữa cơm đơn giản như trên, vừa đủ món khô và món nước…ăn vừa ngon vừa có hương vị quê hương.
Vietnamese recipe: tomato and salmon soup – Recette vietnamienne : soupe de tomates et saumon – Receta vietnamita: sopa de tomate y salmón – Receita vietnamita: sopa de tomate e salmão – Vietnamesisches Rezept: Tomaten-Lachs-Suppe – Công thức Việt Nam: súp cà chua và cá hồi – 越南食谱：番茄鲑鱼汤 – ベトナムのレシピ: トマトとサーモンのスープ
My house's penne with salmon. A winter dish, certainly, that in my house is ritually prepared for Christmas Eve. We have never had a Christmas Eve dinner but this dish is never missing. Very tasty, I assure you. If you want to know the recipe, I refer you to the post in which I wrote it here.
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My home made salmon penne – Mes penne au saumon maison – Mi penne de salmón casero – O meu penne de salmão caseiro – Meine hausgemachte Lachs-Penne – Penne cá hồi tự làm của tôi
Penne with salmon, the recipe. At my house, Christmas Eve dinner is almost always penne with salmon. Today I decided to write you my home recipe.
Ingredients (I won't indicate the quantities of the ingredients as they vary greatly depending on taste): – Smoked salmon – Olive oil – Onion – Brandy (or you can vary with vodka) – Cream – Parsley – Penne rigate
First, boil some salted water to cook the pasta and in the meantime prepare the sauce to season it. In a pan, heat the oil and the finely chopped onion to make a little soffritto. Once the onion starts to brown, add the smoked salmon that we previously cut into strips (or into pieces, depending on your taste); just enough time to heat the salmon and deglaze with brandy (or vodka) and, once the liquid has evaporated, turn off the heat. Now wait for the pasta to be ready; a minute before the pasta is ready, add the cream to the pan with the salmon and turn on the heat; do not add too much cream now, if you see that the pasta is too dry you can always add a little later. The cream must not cook but only heat up slightly. Add the pasta and sauté everything for a couple of minutes adding the chopped parsley. I don't like parsley so you won't see it in my photos. And that's it: the dish is ready!
A dish of pasta with salmon, the recipe – Un plat de pâtes au saumon, la recette – Un plato de pasta con salmón, la receta – Um prato de massa com salmão, a receita – Ein Nudelgericht mit Lachs, das Rezept – Một món mì ống với cá hồi, công thức – 一盘三文鱼意大利面，食谱 – サーモンのパスタ料理、レシピ
Tonno e salmone al mercato in Spagna. Da diverso tempo alcuni dei pesci più venduti al trancio sono questi due, forse influenzati dal crudo giapponese. Non fa eccezione il mercato e questo in particolare era quello dell’Olivar che ho fotografato ormai diverso tempo fa. Mi era rimasta questa foto da pubblicare.
