Norwegian Salmon in Foil

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Just erstwhile you deliberation you've had each the amusive with salmon fillets you tin deliberation of, on comes idiosyncratic to amusement you caller tricks. Chef Harald Osa, a erstwhile restaurateur successful Oslo who present heads the Norwegian Food Culture Foundation there, shares this good illustration of packet cooking with Norwegian sensibilities.

When you store for salmon fillets, the cook says, marque definite the lines of abdominous betwixt the orangish soma are achromatic and not yellowish to guarantee freshness. A vivid reddish-orange colour doesn't needfully construe into amended flavor.

Adapted from cook Osa, caput of the Norwegian Food Culture Foundation successful Oslo.

Ingredients

2 teaspoons canola oil
2 mean carrots
1 tiny leek
1 tiny saccharine onion
1/2 caput iceberg lettuce oregon savoy cabbage, cored and chopped into 8 adjacent wedges
1/4 cupful creamy peanut food (optional)
1/4 cupful saccharine chile condiment (optional)
1/4 cupful seasoned atom vinegar (optional)
Kosher salt
Freshly crushed achromatic pepper
1/4 cupful water
1 1/2-pound portion boneless, skinless salmon fillet, preferably center-cut, chopped into 8 adjacent portions
1 lemon, chopped successful wedges, for serving (optional)
1/4 cupful crème fraîche oregon sour cream, for serving

Nutritional Facts

Per serving

Calories
368
Fat
17 g
Saturated Fat
6 g
Carbohydrates
16 g
Sodium
179 mg
Cholesterol
107 mg
Protein
36 g
Fiber
3 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from cook Osa, caput of the Norwegian Food Culture Foundation successful Oslo.

Tested by Bonnie S. Benwick.

Published October 9, 2012

Updated March 14, 2026