conifer needle and brown butter salmon
Blog, Recipe and Photography by Nevada Berg
The start of the new year brings a freshness to winter, especially as the days are slowly getting brighter. It’s a barren time for us in the North, but what we do have in abundance, which stands out among all the white snow, are the conifer trees.
Conifer trees are edible and medicinal, offering a supply of nutrients that are very much welcome as we seek to boost our immunity during these cold months. When cooking outdoors over the fire, conifer needles are a simple and convenient ingredient to use to enhance the flavors of the dish. Just a sprig here and there and you have nature’s piney and lemony “spice”.
We often use conifer needles when grilling fish outdoors and this pairing with Kvarøy Arctic salmon is absolutely divine. The freshness and richness of the salmon cooking in a brown butter infused with the citrus notes from the needles is simplicity at its best. Eating great food with elements of it foraged nearby, while being surrounded by nature, is not only good for the body, but also the mind and soul.
Although edible, the needles are not so pleasant to eat as they are quite tough, so just discard these before eating. You can also prepare this dish on top of the stove rather than over the fire.
Serves 4
4 Kvarøy Arctic salmon filets
Sea salt
1/2 cup (112 g) lightly salted butter
Handful of conifer sprigs (fir, spruce or pine)
DIRECTIONS
Generously season the salmon filets with sea salt.
Melt the butter in a hot skillet over a fire until foaming and golden brown. Add the salmon, skin side down, and conifer sprigs to the skillet, spooning the butter over at times, and cook for 6 to 8 minutes. Carefully turn the salmon over and cook for 2 to 3 minutes or until cooked to your preference. Serve right away with the butter sauce, discarding the conifer needles and sprigs, and your favorite sides.
