While thumbing through the latest issue of Cooking Light over the weekend, I saw an “advertisement” for Norwegian salmon which included three recipes. I’ve never heard of “Norwegian” salmon, nor do I know where I could get it around here. Nevertheless, the recipe for chioppino-style Norwegian salmon looked delicious (and easy), so we put it on our menu anyway. (We used Atlantic salmon, by the way, and it still turned out delicious as ever.)

Here’s what you’ll need:
Serves: 4
- 2 tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- salt and pepper
- 2 cups tomatoes, diced (we used half fresh tomatoes and half canned)
- 1/2 parsley, roughly chopped
- 1 cup clam juice
- 4 (Norwegian) salmon fillets

As a side note before we get into the recipe, we served this over pasta because it sounded (and looked, in the picture) like the tomatoes, onions and clam juice created a nice sauce. If you plan on doing this, bring a pot of water to a boil while you work on the sauce so the pasta can cook while the salmon is cooking.

Heat the oil in a large saute pan (you’ll want to use one that has a lid) over medium-high heat. Add the onions to the pan and saute until they become translucent, about three minutes. Season with salt, pepper and red pepper flakes, then add the garlic to the pan. Continue to saute the onions and garlic until the garlic becomes fragrant, one to two minutes. Add the tomatoes, parsley and clam juice to the pan and stir to combine. Let the tomato mixture begin to bubble, then reduce the heat to low and let simmer for five minutes.

After the sauce has been simmering for five minutes, raise the heat to medium and place the salmon fillets in the pan (this is also where you’d drop the pasta). Cover and cook for about 10 minutes, or until the salmon is completely cooked through (we flipped the fillets halfway through the cooking). Serve the salmon and some sauce over freshly cooked pasta or rice.

Cioppino-Style Salmon Over Pasta

This salmon was absolutely delicious. It was juicy and flavorful from cooking the the tomato sauce and it paired perfectly with a little angel hair pasta. The tomato sauce was very fresh and went well with the salmon (and it also made a perfect sauce for the pasta). This is a great recipe for the spring and summer months, as it was very fresh and light. It would also be delicious with added vegetables such as zucchini or mushrooms. This will definitely become a regular in our repertoire of recipes.

I was able to find a PDF of the “advertisement” with the recipe, but it can also be found in the March 2010 issue of Cooking Light.

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