Delicious and light, simple and quick to prepare, Norwegian salmon is healthy and very easy to digest, as it is rich in protein, minerals, and Omega-3—the valuable “good” fats.

Its tender, firm, and flavorful meat lends itself to a variety of culinary interpretations and pairs perfectly with vegetables, legumes, fruit, and many other seasonal produce. The variety of cuts and the different cooking methods it lends itself to make it an even more versatile product, capable of satisfying even the most discerning palates. Even the little ones love it: because it has no thorns and comes in an inviting color.

• 500 g of fresh, skinless Norwegian salmon
• black pepper to taste
• 3 cm of grated ginger
• flaked sea salt
• extra virgin olive oil
• fresh fennel

Cut the fresh Norwegian salmon fillet into cubes about 3 cm on each side. Arrange them on a plate and drizzle them with an emulsion of oil, ginger, fresh pepper, fennel, and salt. Stir with a spoon and let it marinate for 20 minutes.

Heat a nonstick skillet with a drizzle of oil and quickly sear the salmon cubes. Turn them over using kitchen tongs. Transfer them to a serving plate by skewering them with wooden skewers, and serve with a glass of Garganega Brut.

From *Il Cucchiaio d’Argento*

http://www.cucchiaio.it/speciale/2015/il-salmone-norvegese-da-acquolina-in-bocca/