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salmon with norwegian butter sauce

Salmon with Norwegian Butter Sauce (Sandefjordsmør)

This creamy and luxurious sauce is a Nordic "beurre blanc" that you won't be able to get enough of! Pour this over salmon or any fish of your choice for a decadent dish that's brightened with lemon.
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Prep Time 10 minutes
Cook Time 20 minutes
Serves 4 people

Ingredients
  

Norwegian Butter Sauce

  • 1 cup heavy cream
  • ½ lemon
  • 1 stick butter cubed
  • sea salt
  • 1 tsp white pepper
  • 2 tbsp parsley chopped

Salmon

  • 2-4 filet salmon
  • sea salt
  • 1 tbsp oil

Norwegian Cucumber Salad (Agurksalat)

  • 1 cucumber sliced thinly
  • 1/2 cup white vinegar
  • 1/2 cup cold water
  • 3 tbsp white sugar
  • 1 tsp salt
  • 1 tbsp dill chopped

Creamy Mashed Potatoes

  • 2 lb russet potatoes
  • 1 cup half and half cream heated
  • 1/2 stick butter melted
  • sea salt

Instructions
 

Salmon

  • Take the salmon out of the fridge about 20 minutes prior to cooking. Pat dry the salmon and season with just some sea salt on both sides.
  • In a pan over medium heat, add a touch of oil and sear the salmon skin-side down first. If you’re using salmon without skin, place the presentation side (the side that was the skin side) down first. Keep the salmon searing in the pan and watch the fish cook from the side. You should see the salmon turn more light pink and opaque! After a few minutes you can flip with a spatula and cook for another 2-3 minutes (depending on the thickness of the filet) until your desired level of doneness. Set salmon to the side (feel free to cover loosely to keep warm).

Norwegian Butter Sauce

  • Cut up a cold stick of butter into cubes and place them in a bowl over top of another bowl filled with ice.
  • In a pot over medium heat, add the heavy cream and continue to stir for about 5-7 minutes as the cream reduces slightly. Reduce the heat to low and wait for the reduced cream to stop bubbling.
  • Add in the juice from half a lemon, continue to stir, and then slowly add the cold butter cubes into the pot while constantly whisking.
  • Once all the butter has been incorporated you can add in some white pepper, salt, and chopped Italian parsley. The sauce will continue to thicken as it cools. If you need to heat it back up you can do so over low heat while stirring frequently.

Norwegian Cucumber Salad (Agurksalat)

  • Thinly slice the cucumber into rounds or use a mandolin to slice into ribbons. Mix the vinegar, water, sugar and salt in a bowl and submerge the cucumbers into the liquid. Cover with plastic wrap and let sit in the fridge for at least 20 minutes. Finish with fresh dill before serving.

Creamy Mashed Potatoes

  • Peel potatoes and add to a pot of cold water. Salt, bring to a boil, and cook until you can pierce through the potatoes with a knife. Drain, and either mash by hand, in a mixer, or through a ricer. Heat up cream and butter and pour over mashed potatoes, season with salt, and stir to combine.