Olive oil poached Norwegian salmon with courgette ribbons and red pepper sauce

Seafood from Norway

Seafood from Norway

Premium Supplier 17th December 2018

Olive oil poached Norwegian salmon with courgette ribbons and red pepper sauce

A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Olive oil poached Norwegian salmon with courgette ribbons and red pepper sauce recipe from Seafood from Norway.

Ingredients

  • Serves 4
  • For the red pepper sauce
  • 1 banana shallot, halved lengthwise and finely sliced
  • 1 clove garlic, sliced
  • 100ml good olive oil
  • 100ml tomato passata
  • 3 roasted red peppers, skinned and deseeded. 2 roughly chopped, 1 cut into 1cm dice
  • flaky sea salt
  • 1 tbs chopped chives
  • For the Norwegian olive oil poached salmon
  • 4 x 125g portions of skinless, boneless Norwegian salmon fillet
  • 10g fine sea salt
  • 10g caster sugar
  • 1 tsp chopped basil
  • light fruity olive oil
  • For the courgette ribbons
  • 3 large courgettes, peeled into ribbons with a vegetable peeler, cores discarded
  • 30ml olive oil
  • ¼ tsp chilli flakes
  • flaky sea salt and freshly ground black pepper
  • 2 tsp chopped chives

Method

In a heatproof bowl that will fit over a saucepan to make a bain-marie, combine the shallot, garlic, oil and passata and two of the peppers. Cover with a double thickness of cling film. Place over the bain-marie and cook for 1 hour. Transfer the pepper mix to a blender and purée. Season and then add the diced pepper to the mix. Keep warm.
Combine the salt, sugar and basil and use to season the Norwegian salmon fillet. Leave to cure for 1 hour. Rinse off and pat dry. Place the fish into small vacuum bags and pour in just enough oil to cover. Cook in a water bath at 50℃ for 20 minutes.
Heat the oil for the courgettes in a heavy sauté pan. Stir fry the courgette with the chilli flakes and season well. Stir in the chives. Drain on some kitchen paper.
Mound the courgette into shallow bowls. Remove the salmon from the vacuum pouches, pat dry and place onto the courgette. Mix the basil into the sauce and spoon around the fish.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.