Ingredients
Preparation
For Norwegian Salmon
- Preheat the oven to 450°F.
- Mince garlic, chop fresh herbs
- In a small bowl,whisk together the maple syrup, dijon mustard, olive oil, garlic, salt, and pepper.
- With a sharp knife cut salmon lengthwise (head to tail) in a straight line down the center of the fish, scoring into the flesh of the salmon all the way to the skin, but not through it. Now make cuts perpendicular to your first cut along the short side of the filet about every 4 inches.
- Place the Norwegian salmon filets on a sheet pan and brush the maple-dijon mixture all over the flesh, being sure to get into all the cuts you created.
- Bake salmon until fish is just cooked and marinade as caramelized, about 10-15 minutes depending on the thickness of your filet. Alternatively, the marinated salmon filet can also be cooked on a high heat grill, skin side down for about 10-15 minutes.
- The salmon will easily portion itself because of the cuts you made! Serve with plain rice, or even better, herby rice.
For the Rice
- Cook rice with salt and butter either on the stove or in a grain cooker until tender.
- Transfer cooked rice to a serving bowl. Season with lemon, scallions, and a bunch of fresh chopped herbs. Toss to mix. Add a drizzle of olive oil and sprinkle of salt, and pepper if needed.