Delicious and healthy, Norwegian Salmon Butterflied with Potato-Broccoli Puree Recipe. Quick and simple to make. Try it at home and let us know what you think.
INGREDIENTS
Number of servings : 4
1.5 lb Norwegian Salmon, Second Cut, skin removed
2 tbsp butter
4 tbsp salmon roe
salt and pepper
Potato-Broccoli Puree
1 head broccoli
4 each potato
1 tsp butter
1 cup whole milk or half & half
salt and pepper
PREPARATION AND COOKING
Potato-Broccoli Puree
- Trim the stems of the broccoli. Steam until tender, then mash.
- Boil the potatoes until tender, then mash.
- Combine the broccoli and potato mash, then stir in butter and milk or half & half. Season with salt and pepper, and keep warm.
Salmon
- Heat oven to 350°F. Melt butter and pour over the butterflied Norwegian Salmon. Season with salt and pepper. Bake salmon for about 12 minutes, or to desired temperature. Stuff a small amount of potato-broccoli puree into each piece and add a spoonful of salmon roe, if using, on top. Serve on top of remaining puree. Serving Suggestion:
- Finish with a drizzle of browned butter.
- Garnish with steamed broccoli florets.
Make a Nordic “shepherd’s pie” with the ingredients, adding a nice crunchy topping like crushed potato chips.