Marinated Norwegian Salmon with Blueberry Purée

The combination of Norwegian salmon and blueberry purée is a fantastic culinary experience. Impress your guests with this dish, either as a starter or as part of a main course.

Difficulty Medium
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Number of servings

Blueberry purée

Lychee and cherry salsa


  • Finely chop thyme and rosemary, and mix with olive oil, coriander seeds, salt and pepper.

  • Spread the mix on the salmon and leave over night in the refrigerator.

  • Quickly pan-fry the salmon in oil on both sides. It should not be cooked through, just get a fried surface.

  • Cut the salmon into approx. 1 cm thin slices.

Blueberry purée

  • Grate the garlic and finely chop the red onion, coriander and basil.

  • Mix with the rest of the ingredients for the purée in a food processor.

  • Taste with brown sugar and set the purée to cool before serving.

Lychee and cherry salsa

  • Blanch tomato by cutting a cross on top, immerse in boiling water for a couple of minutes and then immediately place them into cold water. Remove the skin and seeds and finely chop the tomato.

  • Cut the lychee and red onion into thin slices. and finely chop coriander.

  • Remove the seeds from the cherries.

  • Zest and juice lime.

  • Mix all the ingredients for the salsa.

  • Taste with a little port wine, salt and pepper.

  • Set the salsa to cool before serving.

Serve the salmon with the blueberry purée and lychee and cherry salsa.