Norway is famous for its amazing salmon. Travelling around the world I have seen Norwegian salmon on menus and in stores everywhere, so chances are that you might be able to find Norwegian salmon where you live (but any salmon will do in this recipe).
There are many ways to cook and prepare salmon. I often just bake it in the oven with vegetables, but when I want something extra I make a sauce to go with it. This sauce is a dill sauce which is actually very simple to make. All you need is bullion, crème fraiche and dill. I used a crème fraiche light in this sauce and it turned out great. Dill is really just the perfect herb to go with salmon.
The sauce gives the dish a homey feel to it.
I baked the salmon (with salt and pepper) in the oven for 30 minutes on 200 degrees Celsius. I also made vinegar-cucumber by mixing 2 tbsp water, 1 tbsp vinegar, 1 tbsp sugar and a drizzle of salt and then adding thinly sliced cucumber to the mix. This is a refreshing side dish to the creamy sauce and filling salmon.
- 200 ml water
- 1 bullion cube
- 300 g crème fraiche light
- Dill (about two-three tbsp)
- Salt
- Boil the water and bullion cube until the bullion has dissolved. Turn down the heat so that it stops boiling. Add the creme fraiche and finely chopped dill. Stir until well combined. Heat the sauce, but don't let it boil. Add more salt if needed.
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