Some dishes bring comfort, while others bring a touch of sophistication to the dining table—this butterflied Norwegian salmon with creamy potato-broccoli purée does both. Norwegian salmon, known for its rich, buttery texture and deep, natural flavour, is the perfect star ingredient for an easy yet impressive seafood meal. Paired with a velvety smooth purée and topped with a hint of luxurious salmon roe, this dish delivers restaurant-quality results with minimal effort.
Whether you’re preparing a wholesome family dinner or a refined meal for guests, this recipe showcases how simple techniques and high-quality ingredients can come together beautifully. The gentle butter-basting enhances the salmon’s flavour, while the creamy broccoli purée adds a delightful contrast in both taste and texture.
This dish is also a fantastic way to introduce more nutrient-rich seafood and vegetables into your meals. With omega-3-packed salmon and vitamin-loaded broccoli, you’re not only treating yourself to something delicious but also nourishing your body.
Now, let’s dive into this effortless yet elegant dish.
Serves 4
INGREDIENTS
1.5 lb. Norwegian Salmon, Second Cut, skin removed
2 tbsp. butter
4 tbsp. Norwegian Salmon roe
1 head broccoli
4 potatoes
1 tsp. butter
1 cups whole milk or half & half
Salt
Pepper
DIRECTIONS
For the Potato-Broccoli Purée:
Trim the stems of the broccoli. Steam until tender, then mash. Boil the potatoes until tender, then mash. Combine the broccoli and potato mash, then stir in butter and milk or half & half. Season with salt and pepper, and keep warm.
For the Salmon:
Heat oven to 350°F. Melt butter and pour over the butterflied Norwegian Salmon. Season with salt and pepper. Bake salmon for about 12 minutes, or to desired temperature. Stuff a small amount of potato-broccoli puree into each piece and add a spoonful of salmon roe, if using, on top. Serve on top of remaining puree.
Finish with a drizzle of browned butter and garnish with steamed broccoli florets.
Recipe courtesy of Norge
