• Tasty Seafood
  • Recipes
Lerøy Seafood
  • Norsk
  • Tasty Seafood
    • Recipes
    • Inspiration
    • Environment and society
    • Key brands
    • Product catalogue
    • Product range
    • More
      • Videos
  • Investor
    • Financial calendar
    • Reports and webcast
    • Corporate governance
    • Stock
    • Stock exchange notices
    • IR contact
  • Sustainability
    • Sustainability report 2019
    • Ocean Forest
    • Preline
    • Focus areas
    • Food Safety
    • Ripple effects
    • More
      • ASC Certification
      • Lerøy Ocean Harvest
      • Our certifications
  • About us
    • About Lerøy
    • Our history
    • Value Chain
    • Exhibition centres
    • Board of directors
    • Group management
    • More
      • Ethical framework
      • Privacy Policy
  • Career
    • Graduates and students
    • Vacant positions
    • Open application
    • Areas of expertise
    • People
  • Contact
    • Public Relations
    • Our offices
  • Key brands
    • Norway Seafoods
    • Arctic Supreme
    • Fjord trout
    • Aurora Salmon
    • Fossen
    • Sea Eagle
    • More
      • Lerøy
      • mǽr
  • Hidden folder
  • Country
    • Lerøy Finland
    • Lerøy Processing Spain
    • Lerøy Sweden
    • Lerøy France
  • Tasty Seafood
  • Career
  • Investor
  • Sustainability
  • About us
    • Norsk
    • Contact
    • Search
      Type your search in the field above

    Marinated salmon

    Marinated salmon
    BETWEEN 20 AND 40 MINUTES EASY
    This simple and tasty dish is easy to make, and is very suitable as an appetizer or as a tapas dish. Feel free to replace salmon with trout as desired.
    Recipe icon
    Ingredients
    servings
      • 280 g 1 salmon, without skin and bone
    • Marinade
      • A small amount if grated lime peel
      • 1 pinch 1 of ground allspice
      • 1 tps 1 salt
      • 6 pinches 1 of black pepper
      • 2 tsp 1 olive oil
    • Fennel salad
      • 1 1 small fennel, cut into thin strips
      • 40 1 pistachio nuts
      • A small amount of grated lime peel
      • The juice from half a lime
      • 1 1 pear, cut into thin strips
      • 1 tbsp 1 olive oil
      • 1 pinch 1 of salt
      • 1 pinch 1 of black pepper
    cutting board icon

    Procedure 

    • Mix all the marinade ingredients and pour it over the fillet. Make sure it covers the fillet and let it marinate for at least 20 minutes in the refrigerator. 
    • Then mix all the ingredients of the salad together and place the salad on a plate.
    • Cut the salmon fillet into thin pieces and place them on top of the salad.
    Related recipes:
    More recipes
    Sashimi with plums in cumin ​and soy sauce
    Salmon tartar with sugar kelp
    Ceviche with cod, mango and clementine
    Carpaccio of smoked trout served with spring onion and lemon
    • Contact
      • Thormøhlens gate 51 B
      • 5006 Bergen, Norway
      • Telephone: +47 55 21 36 50
      • Email: post@leroyseafood.com
      • Org. no. 975 350 940
    • About us
      • About Lerøy
      • Our History
      • Career
      • Contact
      • Group management
    • Tasty seafood
      • Recipes
      • Product range
      • Inspiration
      • Product catalogue
      • Environment and society
    • Sustainability
      • Focus areas
      • Food Safety
      • Ripple effects
      • ASC Certification
      • Innovation
    • Investor
      • Annual reports
      • Sustainability reports
      • Webcast
      • Stock
      • Financial calendar
    • Follow us
      • LinkedIn
      • Instagram
      • Twitter
      • YouTube
    2017 Lerøy. All Rights Reserved.
    Privacy Policy
    Our website uses cookies to give you a better user experience. By using this site you agree to our use of cookies.
    Read more
    Close

    About the use of cookies

    Our website use cookies, so-called cookies. We also collect anonymous information about what the individual users do on our pages. We do this to improve our services. We do not use cookies to collect sensitive personal information. You can make changes to your browser at any time and block cookies. By blocking all cookies, some of the features on the website may not work optimally.

    Privacy Policy