Category - Wild Seafood
Norwegian Salmon
SKU: 602
10 (7-8 oz.) Norwegian Boneless Filets

The crystal cool waters of Scandinavia are home to this meaty fish that offers pure and tender cold-water flavor and flexibility to fit perfectly into any style of cooking.  This top cut Norwegian Salmon is high in healthy Omega 3.    

Recommended Cooking Method:
Bake at 350° for 20 minutes.


Thaw 4 pieces of Personal Gourmet Kosher Salmon
for 15 minutes in cold water.
Splash of olive oil
1/4 cup parsley
1/4 cup chopped basil
1/4 cup chopped fresh rosemary
2 chopped garlic cloves
Salt, pepper, paprika


Make seasoned oil and rub all over thawed Salmon. Grill on medium heat for 6 minutes, turn and grill 6 minutes more, or to desired doneness.

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3 1/3 cups short grain rice
4 cups water, plus 1/4 cup water
6 tablespoons rice vinegar
5 tablespoons sugar
3 teaspoons salt


Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes.

While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool.

Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a large wooden spoon. Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. 

Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day.

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Raspberry Cheesecake


Crust:                                                                                 Filling:

2 cups graham cracker crumbs                                2 8oz. softened cream cheese

3 tsp. sugar                                                                      2 eggs

1/2 tsp. cinnamon                                                           3/4 cup plus 2 tbsp. sugar

1/3 cup melted butter                                                  1 tbsp. lemon juice


Topping:                                                                          Glaze:

2 cups sour cream                                                   1 10oz. package frozen raspberries

4 tbsp. sugar                                                                   1 tbsp. cornstarch

2 tsp. vanilla                                                                      1/2 cup sugar


Preheat oven to 350.  Mix crust ingredients by hand and pat down in an ungreased spring form pan.  Mix filling ingredients until smooth.  Pour into pan on top of crust.  Bake at 350 for 25 – 30 minutes.  The top should look dry in the center, and the edges will be slightly brown.  Cool for 5 minutes.


Mix topping ingredients by hand.  Gently spoon the topping onto the cooled cake (pouring it will cause the topping to run through the filling).  Bake for an additional 5-8 minutes until the topping looks set.


While the cake is baking, defrost the frozen raspberries in the microwave.  Cook all glaze ingredients over medium heat on the stove.  Stir constantly until bubbly and thickened.  Cover the glaze with plastic wrap, pushing the wrap to the surface of the glaze to prevent “skin” on top.  Refrigerate glaze and cake separately overnight.  Spoon the glaze over the cake first thing in the morning.




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4 boneless salmon fillets
¼ cup vegetable oil
½ pound shiitake mushrooms, stems discarded, caps sliced ½ inch thick
2 garlic cloves, chopped
1 pound baby bok choy, trimmed, quartered lengthwise, rinsed and drained
1 5oz bag baby spinach
1 ½ tablespoons finely grated peeled fresh ginger
1 teaspoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted


Pat the salmon dry and sprinkle with ½ teaspoon salt. Heat oil in a 12-inch skillet over moderately high heat, until hot but not smoking.

Add salmon and cook turning once, until golden and just cooked through, 5 to 6 minutes.

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  • 4 Personal Gourmet Kosher Salmon Fillets
  • 2 lemons
  • Splash of olive oil
  • 1 tablespoon brown sugar
  • Pinch cayenne red pepper powder
  • Pinch of salt  (kosher sea salt preferred)
  • Fresh ground black pepper



  • Thaw salmon for 15 minutes in cold water.
  • Mix oil, brown sugar and red pepper in bowl
  • Season thawed salmon with salt and pepper
  • Grill over sliced lemons on a open grill for 4 to 6 min.
  • Brush the sugar rub on Salmon when almost done and finish for 2 or 3 more minutes on the grill until done



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