NORWAY: Salmon with Dill, Summer Potato Salad, and Herbed Cucumber Salad

Salmon with Dill

1 1/2-2 lbs Norwegian or Atlantic salmon filet, skin on

4 tablespoons finely chopped fresh dill

2 tablespoons Kosher salt

2 tablespoons olive oil

ground black pepper

1 lemon

1. In a small bowl, rub 3 tablespoons of the dill and salt, until evenly incorporated, and dill starts to break apart.

2. Place salmon, skin side down on a plate or dish large enough for it lie flat, and liberally top with dill/salt mixture, patting down mixture into the salmon. Go lighter on the thinner parts of the salmon.

3. Refrigerate, uncovered, 45-60 minutes. NOTE: The thinner parts of the salmon will be salty after 60 minutes, so stop closer to 45 minutes if you have a thinner filet or do not like salt flavoring.

4. Preheat oven to 350°. Place a sheet of parchment paper on a rimmed baking sheet or tray. Rinse the salmon under cold water, rubbing off the salt and dill, and pat the fish dry with paper towels. Put fish skin-side down on parchment. Drizzle the flesh with the olive oil, and rub it to coat evenly. Sprinkle on some black pepper.

5. Bake 10-15 minutes, depending on thickness of filet and preference. 12 minutes cooks a think filet to just barely past translucent.
   

6. Sprinkle with remaining dill and serve with lemon wedges.

Summer Potato Salad

2 lbs baby potatoes, skin on and halved OR 2lbs Yukon gold, peeled and diced into bite-sized cubes

1/4 cup crème fraîche (while crème fraîche is preferrened, sour cream is a good substitute)

2 tablespoons mayonaise

2 teaspoons Dijon mustard

2 tablespoon pickle juice, from a jar of dill pickles

1 large lemon

1 large dill pickle, minced

2 celery sticks, chopped fine

1/4 cup fresh dill, flat-leaf parsley, or a mix of the two

salt and pepper to taste

1. Place a steamer basket in a large saucepan with a lid, add water to just below basket, and bring to a boil. Add potatoes and lid, then steam for 12-18 minutes, until potatoes are fork tender.

2. While they are steaming, mix the crème fraîche, mayonaise, mustard, and pickle juice in a large bowl. Zest lemon into mixture, then half the lemon and add squeeze the juice into dressing as well, straining out pits with your hand or a strainer. Add pickle and celery. Mix dressing thoroughly.

3. When potatoes are cooked, discard steaming liquid, and add the potatoes to the dressing, mixing gently but thoroughly. Place in fridge for a few hours to chill.

4. Toss with chopped herbs and salt and pepper to taste before serving.

Herbed Cucumber Salad

1 large English cucumber or 5 small Persian cucumbers

2⁄3 cup white vinegar

2⁄3 cup cold water

3 tablespoons granulated sugar

1⁄2 teaspoon salt

1 tablespoon parsley

1. Slice the cucumber thin with a sharp knife.

2. Mix the remaining ingredients other than the parsley and pour over cucumber slices in serving bowl.

3. Refrigerate for 1-12 hours.

4. Toss with parsley.
   

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FUN FACTS:

• Norway's electricity is 98 to 99 percent derived from hydroelectric power, a higher percent than that of any other country in the world.

• Norway has the most gold, silver and bronze medals for Winter Olympic performance, making it the most accomplished country in the winter games. Understandlable, as the Norwegiens invented skiing!

• Norway supplies London with its official Christmas tree in Trafalgar Square every year.