Norwegian Salmon

~~$126.00~~$111.00 per box

($9.25 per serving)

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.

Recipes

Herb Grilled Salmon

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.

Sushi Rice

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 water runs clear and drain in colander for 1 hour. Place drained rice in rice cooker or pot with tight-fitting lid and add 4 cups water. Over medium heat, cover and bring to boil. Boil about 2 minutes, reduce heat and simmer 5 minutes. Reduce heat to low and cook about 15 minutes until water absorbed. Remove from heat, remove lid, place towel over pot. Replace lid and let stand 10-15 minutes. Combine vinegar, sugar and remaining 1/4 cup water in saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool. Empty rice into hangiri and spread evenly. Run spatula through rice in slicing motions. While doing this, slowly add vinegar mixture. Add only as much as necessary; rice should not be mushy. Do not refrigerate. Keep in tub covered with cloth until ready to use. Rice will last one day.

Alison H's Raspberry Cheesecake

Crust: 2 cups graham cracker crumbs, 3 tsp sugar, 1/2 tsp cinnamon, 1/3 cup melted butter. Filling: 2 8oz softened cream cheese, 2 eggs, 3/4 cup plus 2 tbsp sugar, 1 tbsp lemon juice. Topping: 2 cups sour cream, 4 tbsp sugar, 2 tsp vanilla. Glaze: 1 10oz package frozen raspberries, 1 tbsp cornstarch, 1/2 cup sugar. Preheat oven to 350. Mix crust ingredients by hand and pat down in ungreased spring form pan. Mix filling ingredients until smooth. Pour into pan on top of crust. Bake at 350 for 25-30 minutes. Top should look dry in center, edges slightly brown. Cool 5 minutes. Mix topping ingredients by hand. Gently spoon topping onto cooled cake. Bake 5-8 minutes until topping looks set. While cake bakes, defrost raspberries in microwave. Cook all glaze ingredients over medium heat, stirring constantly until bubbly and thickened. Cover glaze with plastic wrap, pushing wrap to surface to prevent skin. Refrigerate glaze and cake separately overnight. Spoon glaze over cake first thing in morning.

Seared Salmon With Sesame Bok Choy And Spinach

Ingredients: 4 boneless salmon fillets, 1/4 cup vegetable oil, 1/2 pound shiitake mushrooms stems discarded caps sliced 1/2 inch thick, 2 garlic cloves chopped, 1 pound baby bok choy trimmed quartered lengthwise rinsed and drained, 1 5oz bag baby spinach, 1 1/2 tablespoons finely grated peeled fresh ginger, 1 teaspoon Asian sesame oil, 1 tablespoon soy sauce, 1 tablespoon sesame seeds toasted. Pat salmon dry and sprinkle with 1/2 teaspoon salt. Heat oil in 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.

Brown Sugar And Red Pepper Rub Salmon

Ingredients: 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 open grill for 4 to 6 minutes. Brush sugar rub on Salmon when almost done and finish for 2 or 3 more minutes on grill until done.