Jarlsberg Torsk (Jarlsberg Cod)

Ingredients:

1 lb Cod fillets

1/2 Small leek, thinly sliced

1 T Butter

2 Roma tomatoes

1 Clove garlic, minced

1/2 t Salt

2/3 C Jarlsberg Cheese, grated

1/4 t White pepper

1/3 C Half-and-half

Directions:

Preheat oven to 350 degrees. 

Grease a baking dish with the butter. 

Place cod in baking dish and season with salt, white pepper and garlic. 

Arrange sliced leak and tomato slices over fish. Top with cheese and pour half-and-half carefully over everything. 

Bake about 25 minutes or until fish flakes easily. 

Very good served over rice!

Yield: 3 Servings

* Adapted from "Authentic Norwegian Cooking" by Astrid Karlsen Scott

Salmon Florentine

Ingredients:

1 Package (12 oz) frozen spinach, thawed 

1 t Olive oil

1/4 C Minced shallots (or onion)

1/4 t Garlic powder

5 Sun-dried tomatoes, chopped (or 1 large tomato, diced)
1 Red bell pepper, roasted and chopped

1/2 t Salt, plus more to taste 

1/4 t Red pepper flakes 

1/4 t Ground black pepper, plus more to taste

1/2 C Goat cheese

4 Skinless salmon fillets (6 oz each), rinsed and patted dry 

Directions:

Heat oven to 350°. Squeeze spinach of all excess liquid. Set aside. 

Heat oil in a large skillet over medium heat. Add shallots (or onions); cook, stirring, until soft, about 3 minutes. Add garlic powder, spinach, tomatoes, roasted red pepper, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. 

Remove from heat.

Add goat cheese; stir to combine. 

Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes.

*Adapted from http://www.self.com/fooddiet/recipes/2009/11/salmon-florentine?mbid=enws_row0326&mobify=0

Healthy Sushi Bowl

Combine brown rice with nori flakes. Add peeled chunks of cucumber, cooked sockeye salmon, and slices of avocado. Top with coconut aminos. Stir to combine, if desired.

Herbed Flounder with Sweet Potato Hash

Ingredients:

For the hash:

500g Sweet Potatoes, washed
1 medium White Onion, peeled and diced
3 Tbsp Palm Oil
½ tsp Fennel Seeds
2 Tbsp Capers
Lemon wedges, to serve

For the fish:

4 medium Flounder, gutted and cleaned
½ cup Flour
½ cup Herbs (such as flat-leaf parsley, sage, chervil, dill, thyme), very finely chopped
Zest 1 Lemon
Sea Salt
3 Tbsp Palm Oil

Directions:

For the hash, cook the sweet potatoes in gently boiling water until tender. Drain and allow to dry in their own steam. Lightly crush the potatoes and set aside.

Pan-fry the onion in 2 tbsp of palm oil over medium heat until soft, then mix in the seeds and capers. Season to taste. Add the remaining palm oil to the pan then the potatoes. Cook until potatoes start to turn golden. Remove from heat and adjust seasoning.

To prepare the flounder, pat the fish dry with kitchen paper. Mix the flour with the herbs and lemon zest, then season well with sea salt and freshly ground black pepper. Dust the flounder on both sides with the flour mix. Either cook in batches in one large frying pan or heat two large frying pans to a medium temperature and fry the flounder in the palm oil for 4 minutes on each side or until the flesh has turned opaque.

Serve flounder with sweet potato hash and lemon wedges.

* From http://www.palmoiltruthfoundation.com/index.phpoption=com_content&task=view&id=1364&Itemid=1195