Frozen Norwegian Salmon
Ordering frozen Norwegian salmon online has never been as easy, nor has it tasted so good! Red to pinkish meat, the Norwegian salmon fillet is moist and oily with a delicate flavor that stands out in your favorite recipes. It’s also an excellent source of Omega 3 fatty acids, which have been proven to be great for the heart. The fish is favored by many smokers, but it does great in all types of cooking preparations.
Each Frozen Norwegian Salmon fillet comes in standard packs with 2 pieces of either 6 or 8-ounce portions.
Looking for other salmon options? Shop all related products here!
How to properly defrost frozen seafood
We recommend that all frozen seafood, including our frozen salmon, be defrosted by placing it in the refrigerator for 12 to 24 hours, depending upon the density. Never force thaw a product by running it under water (hot or cold, as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.
NORWEGIAN SALMON STEW
Cold nights call for warm stew, and this Norwegian Salmon stew is the perfect answer. We’ve taken inspiration from a traditional Norwegian stew with the addition of robust root vegetables. We’ve also lightened it up by swapping out the beef for salmon and introducing tomatoes and coconut milk. The result is a sumptuous stew fit for a feast—or just a cozy weeknight dinner.
INGREDIENTS
- 1 ½ lb Frozen Norwegian Salmon, thawed
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 large leek, trimmed and sliced into rings
- 8oz tomato sauce
- 1 cup full-fat coconut milk
- 2 large carrots, peeled and chopped
- 2 large parsnips, peeled and chopped
- ½ tsp chili flakes
- Salt and pepper to taste
DIRECTIONS
- Heat oil in a large cast iron pan over medium heat. Once hot, add the garlic and leek and cook until fragrant, about 2-3 minutes.
- Add tomato sauce and coconut milk to the pan, followed by chopped carrots and parsnips, chili flakes, and a pinch of salt and pepper. Allow vegetables to simmer in the broth until tender.
- Pat the Norwegian salmon fillets dry and cut them into large chunks. Season with salt and pepper.
- Arrange the Norwegian Salmon in the broth. Cook for 10 minutes, then add the pieces. Allow to cook for another 5-8 minutes, or until the salmon is completely cooked through. Add additional salt and pepper to season as needed. Remove from heat and serve.
This product is also a favorite for sushi and other raw dishes—perfect for both home chefs and professional kitchens.
