Chefs Delight Recipe of the Week – Norwegian Salmon Recipe by Chef Maureen Itindi

This week’s try it at home “Norwegian Salmon Recipe Served with Sautéed Potatoes and Market Vegetables” sponsored by Chefs Delight Awards is brought to you by Chef Maureen Itindi

NORWEGIAN SALMON RECIPE

 

INGREDIENTS

SALMON

• 250 g Salmon
• Salt and pepper to taste
• Crushed garlic and ginger
• Light soy sauce
• Cooking oil
• 4 knobs Butter
• Chives

SAUTEED POTATOES

• 2 large Potatoes
• 1 large Onion
• 1 tbsp Butter
• Salt to taste
• Coriander

MARKET VEGETABLES

• 1 large Carrot
• Broccoli
• Cauliflower
• 1 large Onion
• 1 tbsp Butter
• Salt to taste

 

LEMON BUTTER SAUCE

• 200 g Butter
• 2 large Lemons
• 30 ml Cooking Cream
• Dill
• Salt to taste

METHOD

SALMON

STEP 1:
Fillet and cut the Salmon to required shape and weight

STEP 2
Marinate with oil, light soy sauce, garlic, ginger, salt and pepper

STEP 3:
Grill on a clean hot grill for it to attain the preferred grill marks as it retains its juice

STEP 4
Put it in a preheated oven for 10 to 15mins

STEP 5
Serve hot

 

SAUTEED POTATOES

STEP 1:
Wash, peel and cut the potatoes to required slices

STEP 2:
Chop the onions

STEP 3:
Blanch the potatoes in salty water until cooked

STEP 4:
Deep fry until golden brown

STEP 5:
Sweat the onions, add the sliced potatoes then toss

STEP 6:
Sprinkle the coriander

STEP 7:
Serve hot

MARKET VEGETABLES

STEP 1:
Wash and cut the vegetables to required shapes

STEP 2:
Blanch in salty water until cooked

STEP 3:
Toss in butter and onions and garlic

STEP 4:
Add salt to taste

STEP 5:
Serve hot

 

LEMON BUTTER SAUCE

STEP 1:
Clarify the butter

STEP 2:
Add lemon juice to it and whisk

STEP 3:
Add cooking cream and chopped dill

STEP 4:
Serve hot

 

Bon appétit!

 

MEET CHEF MAUREEN ITINDI

I am a young and vibrant chef with 14 years of experience in the hospitality Industry. I pursued a Diploma in Food Production from Top Chef Culinary Institute in Parklands Nairobi, Kenya.

My culinary journey started at The Nairobi Serena Hotel where I worked for a period of three years. I later joined Blue Bay Beach Resort and Spa in Zanzibar then later went to Eco Lodge in Serengeti Tanzania.

I am currently working at The Boma Hotel Nairobi as the Head Chef – where it’s my pleasure to bring all my experience and expertise to our esteemed clients.

My secret in cooking is so simple – cooking is an art. You need to be an artist and you need to have passion in it. Basically, use the seasonal and regional ingredients and you will never go wrong.

 

This recipe is sponsored by Chefs Delight Awards

 

Last Weeks Recipe of the Week – Chefs Delight Grilled Beef Fillet with a Red Wine Reduction Sauce Recipe by Chef John Njoroge 

 

If you are a Chef and would like to have your recipe featured on Go Places Digital, get in touch with Mansoor Jiwani, Founder and CEO of Chefs Delight Awards. +254 724 740 527