As a norwegian I sure love my salmon, its kinda in my blood.

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Serves 4

3 carrots, I used different colors

1/3 cucumber

2 shallots

1 cup boiling water

1/2 cup white vine vinegar

2 tablespoons sugar

1 teaspoon salt


4 salmon filets

red currants

olive oil

  1. Wash the carrots well with a vegetable brush.
  2. Finely dice the carrots and cucumber.
  3. Peel and cut the shallots in half, then slice them thinly.
  4. Place them all in a bowl.
  5. In a bowl mix the hot water and sugar, add the salt, vinegar and pepper and mix well.
  6. Pour over the vegetables and leave for 30 minutes.
  7. Grill the salmon on a grill or in a grill pan.
  8. Serve the salmon with the pickled vegetables, some red currants and a little olive oil on top.


Photography by Paul "Sweet Paul" Lowe

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