A recent dinner hosted by the Norwegian Consul General H. E. Torbjorn Holthe at his residence in Bandra was a revelation in the simple and quick ways salmon could be included in a meal.
Passionate foodie and home cook deputy Consul General Yogi Shergill rustled up a simple meal of Salmon filet with sour cream, red chilies & soya sauce, Grilled Salmon filet with Tandoori marinade and pan fried COD filet.
Vegetarian options included a ceaser salad (Yogi, you need to give me the recipe for it) and aloo gobi.
Tandoori marinated Grilled salmon
The evening rolled off with some fine wine and appetisers – smoked salmon on toast with a drop of mayo and mustard. Light, easy and hugely yummy.
Salmon fillet
Smoked Salmon
Smoked salmon with mayo
Smoked salmon on toast with mustard
The evening was a revelation in more ways than one. I didn’t know that salmon is anadromous. They are born in fresh water, migrate to the oceans and return to fresh water to reproduce. Folklore has it that they return to the same spot where they were born to spawn. Interesting, isn’t it.
With the Norwegian Consul General H. E. Torbjorn Holthe
The dishes truly captured Norwegian love for their favorite Salmon and the counsel general does hope that we give it some love and attention as we do to our beloved pomfret and mackerel.
With deputy Consul General Yogi Shergill
Nivedita Jayaram Pawar
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