Recipes by Ellie Romsloe, Certified Trainer

Salmon Rolls

I may be half Norwegian but my taste buds are 100% in love with Norwegian food and salmon is something they are famous for.

Family get-togethers mean Hor D'oeuvre¬†plates before dinner while everyone enjoys a cocktail and smoked salmon or lox are usually present at my family gatherings. One particularly Norwegian way to serve salmon is with a crepe style pancake and in the spirit of health consciousness, I took my dad’s recipe, which calls for flour, milk and vegetable oil, and made it my own.

This is less of a recipe and more of a method; you get better each time you make them. I hope you give it a try.

Ingredients:

  • Eggs
  • Non-guar coconut milk
  • Walnut oil
  • Cassava powder or potato flour
  • Lox vs smoked

Instructions:

  1. Start with one egg per person, the more people the less you have to adhere to this.
  2. Whisk.
  3. Add coconut milk (be sure to blend water with the fat if it’s separated).
  4. You want to look for a light yellow color. Keep adding until you’ve achieved the color of butter. If you’re using conventional eggs, and the yokes are already pretty pale, you might want to add a bit more.The mixture will be quite watery so far. I was working with 2 eggs to a cup of coconut milk.
  5. Add about a tablespoon of walnut oil and mix. Tablespoon of vanilla extract is optional.
  6. Next, start whisking in the cassava flour. Keep adding so that you get to a thick bisque consistency. The batter should be able to coat the bowl, but still be runny. 
  7. Be sure pan is thoroughly heated.
  8. Add coconut oil to pan to prevent sticking. 
  9. Add about 4 oz. (depending on the size of your pan) to the pan. As you pour the batter in the pan it will spread quickly. Pick up the pan and tilt it in a circular pattern to allow the wet batter to run around the edges of the pancake and fill the entire pan.
  10. When you start to see the pancake lift up in bubbles, it should be ready to flip. Pick up and the and try to shake the pancake loose from the pan‚Ķ it should loosen without the use of a spatula! Flip it in the air if you’re feeling fancy, or use spatula to assist in flipping.
  11. Allow pancake to get a little golden and then it’s done! Place on top of a paper towel on a plate and move on to the next one.
  12. Once at room temperature, I added about 2 oz of lox to one pancake and rolled. Truthfully I could have eaten it as a giant roll-up but cut into pieces for presentation.

Tip: For a sweet treat, try the same pancakes with Nutella or with butter and cinnamon sugar.

Baked Salmon

Even though my mother isn’t Norwegian, she is a BOSS when it comes to cooking salmon. So much so I am wary about ordering salmon at restaurants unless it’s sushi!

I like to buy fish from whole foods since the farming process is more heavily scrutinized. They also have the fish clearly labeled, where it’s from, sustainable practices, scarcity, all that jazz. Generally speaking, farmed salmon will be paler in color and fattier than the wild-caught cousin. If you're lucky enough to find King salmon, that is season and also wild-caught, you'll see it’s probably twice as expensive as the farm caught variety.¬†

The biggest error people make when cooking salmon is overcooking it! It will depend on the thickness of the piece you have, but bake at 350-375 for 15 to 20 minutes. That’s IT! The outside will turn light pink and opaque but the inside should really only start to turn opaque and stay darker in color. Of course it's not raw, but think about salmon as if it were a filet‚Ķ you want the pink in the middle. Leaner fish require less cooking time. If the thickness of the piece varies from one side to another, you’re going to have to allow the thinner part to cook more.

Screw capers and try these toppings instead:

  • A little butter, salt, pepper
  • Maille honey mustard
  • Maple syrup and salt
  • Orange marmalade

Apply a conservative spread of any of these and pop into the oven for 15-20 and serve with charred asparagus #classic

Here I used a grain mustard on the salmon and baked it in the pan with asparagus I had tossed in avocado oil, pink salt, pepper and garlic. 350 for 18 minutes.

For more from Certified Trainer, Ellie check out her website, https://www.trainwithellie.com/.


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