New Nordic-inspired Wafu

Ingredients

In this New Nordic adaptation of Wafu, the traditional Japanese ingredients like mirin and sake are replaced with locally sourced Nordic ingredients. The marinade incorporates honey for sweetness and dill for an earthy flavor, adding a distinct Nordic touch. Additionally, the dish is served with a pickled root vegetable salad, showcasing the simplicity and freshness of New Nordic cuisine. We alse have the original recipe for Wafu, so you can check it out.

• 4 salmon fillets (or cod fillets) 4 salmon fillets (or cod fillets)
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups mixed root vegetables (carrots, beets, turnips), thinly sliced 2 cups mixed root vegetables (carrots, beets, turnips), thinly sliced
• 1 cup apple cider vinegar 1 cup apple cider vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, honey, and chopped dill. Season the salmon fillets with salt and pepper, then place them in the marinade. Let them marinate for at least 30 minutes.
2. 2.
   In the meantime, prepare the pickled root vegetables. In a saucepan, combine apple cider vinegar, sugar, and a pinch of salt. Bring to a boil, then remove from heat and let it cool slightly. Pour the mixture over the thinly sliced root vegetables and let them pickle for at least 20 minutes.
3. 3.
   Heat vegetable oil in a skillet over medium-high heat. Remove the salmon fillets from the marinade, allowing any excess marinade to drip off. Place the fillets in the skillet, skin side down, and cook for about 4-5 minutes per side, or until the fish is cooked through and the skin is crispy.
4. 4.
   Serve the pan-seared salmon alongside the pickled root vegetable salad. Garnish with additional fresh dill, if desired.

Treat your ingredients with care...

• Salmon/Cod — Make sure to choose fresh and sustainably sourced fish for the best flavor and texture.
• Dill — Use fresh dill for its vibrant flavor. If unavailable, you can substitute with fresh parsley or chives.

Tips & Tricks

• For a smoky flavor, you can grill the salmon instead of pan-searing it.
• Experiment with different Nordic root vegetables like parsnips or celeriac for a unique twist.
• Serve the dish with a dollop of crème fraîche or skyr for added creaminess.
• If you prefer a sweeter taste, drizzle a bit of maple syrup over the pickled root vegetables.
• Garnish with edible flowers or microgreens to elevate the presentation.

Serving advice

Serve the New Nordic-inspired Wafu on individual plates, placing the pan-seared salmon fillet alongside a generous portion of the pickled root vegetable salad. Drizzle any remaining marinade over the fish for added flavor. Accompany the dish with a slice of rye bread or Nordic crispbread.

Presentation advice

Arrange the pan-seared salmon fillet on the plate with the crispy skin facing upwards. Surround it with the vibrant and colorful pickled root vegetables, creating an appealing contrast. Garnish with fresh dill sprigs and a sprinkle of black pepper for an elegant touch.