An easy Norwegian salmon recipe for a simple and fresh entrée with a little extra touch that will make any meal special!
Preheat the oven to 170 ºC.
Cut the salmon into portions, sprinkle with sea salt and leave for approx. 5 minutes.
Rinse off the salt, dry the fish with a paper towel and place on a baking tray with baking paper.
Finely chop almonds, hazelnuts and coriander, and mix with sesame seeds and pepper.
Spread the nut mix on the fish and drizzle with olive oil.
Bake in the middle of the oven until the fish is barely cooked through, approx. 8 minutes.
Dice champignon mushrooms.
Rinse the shallots, they should be kept whole.
Pan-fry the mushroom and shallot in a mix of butter and olive oil for approx. 5 minutes.
Add balsamic vinegar and water, and let simmer until the shallots are tender.
Taste with salt and pepper and add chopped parsley right before serving.
Serve the salmon with mushroom vinaigrette and potatoes.