Pure yumminess. Yep, that’s what this meal was. One of the perks to living in Norway is definitely the FRESH seafood. Salmon is WAY cheaper than it is in the US…well, at least cheaper than it is in Austin. I fed both Steve & I on a 1/2-3/4lb salmon filet for $5, yep that’s right FIVE BUCKS FOLKS. That’s what the salmon cost 🙂 Gotta love it.
Salmon was the item on the menu for the evening. What I came up with was a delectable dish that will light up your pallet!
- 1/2-3/4 lb salmon fillet (mine had the skin on one side)
- 1/2 red pepper cut into thin slices
- 1/2 onion (sweet valida is best) cut into thin slices
- 1 c. dry white rice (I would use wild rice if we were in the states)
- 1/2-1 Tbsp olive oil
- salt, pepper to taste
- 1/4-1/2 c. mango pineapple sweet chili sauce (this was the name of the sauce here in Norway, but to tell the truth, it tasted an awful lot like sweet & sour sauce)
For the salmon….
Pre heat the oven to 400F. Wrap the salmon fillet in aluminum foil & fold over to seal in the juices. Bake for approx 40-50 minutes checking regularly after 40 min to be sure it does not get over cooked. Salmon is cooked when it’s flakes & is no longer rubbery to the touch. Baking times will vary based on the thickness of the fillet.
For the rice…
Follow the instructions on the package for cooking. I used Uncle Ben’s 10 min rice. After the rice is done cooking, add salt & peper to taste. Also, stir in about 1/4 c. of the mango pineapple sweet chili sauce just prior to serving.
For the veggies…
Saute the onion & red pepper slices in olive oil until carmelized (and maybe just slightly charred depending on your taste buds).
Place a layer of rice on the plate, top with veggies, and finally salmon fillet. End by drizzling the entire dish with a little more of the mango pineapple sweet chili sauce. ‘Delish!’