Inger Marie is the quality manager at Måsøval, and thinks the combination of fresh salmon, crispy vegetables and coconut milk with a hint of curry is magical. Try it for yourself!

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Ingredients:

4 servings

Salmon:

• 600-700 g salmon
• Neutral oil
• Salt and pepper
• 1 teaspoon black sesame seeds (can be omitted)
• 1 tablespoon butter (can be omitted)
• 4 servings of egg noodles (or rice)
• Fresh coriander

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Stir-fried vegetables in coconut sauce:

• 1 red onion (in thin wedges)
• 2 carrots (in thin sticks)
• 1 bell pepper (in strips)
• 4 spring onions (in sticks)
• 1/2 red chili (finely chopped)
• 1 box of coconut milk (400 g)
• 2 teaspoons red curry
• 1 teaspoon fish stock (to taste)
• 1/2 lime (to taste)

Inger Marie's method:

Boil noodles (or rice) according to the instruction on the package.

Cut the vegetables as indicated, so that you have everything ready before you start.

Fry the onion in neutral oil until it is shiny and soft, and then add the rest of the vegetables. Fry it quickly on medium to high heat, then add the curry. Let it simmer for approximately 1 minute and then add the coconut milk. Season with fish stock and lime juice, and salt and pepper if necessary.

Divide the salmon into portions and season with salt and pepper, and give it a sprinkle of black sesame seeds. Fry in neutral oil for 2-3 minutes on each side on medium heat, until the fish has a nice crust. Feel free to add a tablespoon of butter towards the end of the cookings time and drizzle it over the fish with a spoon. Make sure you do not fry the fish for too long; it should be a little raw inside rather than being well done. Let the fish rest for a few minutes before serving.

Serve the fish on a bed of noodles (or rice) and vegetables. Pour some of the coconut sauce over the dish and give it a sprinkle of fresh coriander, if you have any. Enjoy immediately!