Cool summer recipes for when it’s too hot to cook
When the temperatures soar and the thought of cooking becomes unbearable, turn to these easy recipes and relish the harmony of flavors, the coolness of chilled plates, and the delicate freshness of Kvaroy Arctic’s raw salmon.
Indulging in these cold summer plates with salmon – sustainably-raised in the pristine waters of the Arctic Circle – will not only satiate your appetite but also help you beat the heat and keep you cool during the hottest days.
Some of these five tempting recipes will undoubtedly become your go-to indulgence during the dog days of the year.
CRISPY QUINOA AND SALMON SASHIMI AVOCADO SALAD
Our Salmon Sashimi Salad recipe uses simple, fresh ingredients, and is so easy to make! This refreshing and delicious salad is ready to eat in 30 minutes or less!
Yields 4 Servings
1 pound skinless Kvarøy Arctic salmon fillet, cubed
1/4 cup soy sauce
1 1/2 tablespoons rice vinegar
1/2 tablespoon sugar
1 teaspoon toasted sesame oil
2 scallions, thinly sliced
1 large avocado, cubed
1 cup Pea Shoots, stems removed
2 cups steamed white rice
For Crispy Quinoa:
1 cup cooked quinoa
2 tbs olive oil
½ tsp salt
To make the dressing:
In a small bowl, stir together the soy sauce, rice vinegar and sesame oil
Combine the salmon and the dressing.
Add the sliced scallions to the bowl with the salmon, saving 1 to 2 tablespoons for garnish. Add the soy sauce mixture to the salmon and scallions. Using a large spoon or a rubber spatula, gently mix the salmon with the soy sauce mixture. Fold in the avocado.
To serve:
Divide the rice into four bowls. Top with the salmon and avocado mixture. Garnish with the pea shoots and crispy quinoa.
For the Crispy Quinoa:
Preheat the oven to 375°F.
Spread the quinoa evenly on a parchment lined baking sheet. Try to make it all in one layer, with no pieces on top of each other. Drizzle with the olive oil and season with salt to taste. Mix with your hands to coat. Bake at 375°F for 25-30 minutes, stirring every 10 minutes. Bake until the quinoa is golden brown and crispy.
Kvarøy Arctic Salmon Poke with Farro, Cucumber and Edamame
Poke is diced raw fish served either as an appetizer or as a main course. It is one of the main dishes of Native Hawaiian cuisine! We have given traditional poke an update! Serving it with farro. Farro is a great source of fiber, iron, protein and magnesium. With all of those nutrients in this little grain, it can provide a lot of health benefits for your diabetes or for heart health or for brain health. Cook farro on the stovetop, in a slower cooker or in the oven. It doesn't expand as much as rice or pasta and pickled cabbage! The hot farro with the cold poke is an amazing combination of temperature and flavor.
Yields 4 servings
For the Poke:
1 pound skinless Kvarøy Arctic salmon fillet, cubed
2 tablespoons light soy sauce
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon toasted black and white sesame seeds
1 teaspoon freshly grated ginger
2 tablespoons freshly squeezed orange juice
1 teaspoon freshly grated orange zest
Cooked Edamame
Sliced English Cucumber
2 cups cooked farro-cooked per the package instructions
Pickled Ginger
Toasted Sesame Seeds
Sliced Green onion
Sliced Lemon
For the Poke- Combine all of the ingredients in a large bowl. Toss to coat well. Cover tightly and chill for at least 1 hour. Serve cold.
To serve: Divide the hot farro between four individual bowls. Next, divide the poke between the bowls and place cucumbers and edamame in each bowl. Garnish of the pickled ginger, toasted sesame seeds sliced green onion and lemon slices if desired.
KVAROY ARCTIC SHACKLE BOARD
Yields 2 Servings
1 pound Kvarøy Arctic salmon fillet, skin reserved, then fillet cut into 2 inches cubed
2 avocados, peeled and pitted and cut 2 inch cubes
Lemon Olive Oil
1 cup Pea Shoots, stems removed
Crispy Quinoa, for garnish
To make crisp the salmon skin:
Preheat a non-stick skillet over medium-low heat and place the salmon skin down into the skillet. Cook over medium low heat, using a spatula to gently press down every once in a while to squeeze out excess fat and make sure that the salmon skin cooks evenly. Cook for a few minutes taking care not to burn the salmon, and reduce heat if needed if the salmon skin is turning too brown. Turn the salmon skin and brown on the other side. Transfer the skin to a plate lined with a paper towel. The skin will continue to crisp as it cools.
On a board or rectangular platter, create a checkerboard pattern, alternating the avocado and the salmon. Drizzle with the lemon olive oil. Garnish with the pea shoots and the crispy quinoa.
For the Crispy Quinoa:
Preheat the oven to 375°F.
Spread the quinoa evenly on a parchment lined baking sheet. Try to make it all in one layer, with no pieces on top of each other. Drizzle with the olive oil and season with salt to taste. Mix with your hands to coat. Bake at 375°F for 25-30 minutes, stirring every 10 minutes. Bake until the quinoa is golden brown and crispy.
YEE SANG (PROSPERITY TOSS SALAD)
Originating from Malaysia and Singapore, Yee Sang is a colorful and dynamic salad that combines an array of fresh and vibrant ingredients. The Yee Sang salad is a work of art, boasting a harmonious blend of flavors, textures, and colors. Typically, it features a combination of shredded vegetables such as carrots, radishes, cucumber, and colorful pickles. Additions like crispy crackers, toasted sesame seeds, and aromatic herbs enhance the overall experience.
As the vibrant medley of ingredients comes together, a special sauce is drizzled over the salad. This sauce, often a tangy and sweet concoction made from plum sauce, vinegar, sesame oil, and other secret ingredients, adds a burst of flavor and ties all the elements of Yee Sang together.
For the Dressing
2 tablespoons plum sauce
Juice from 1/2 tangerine or mandarin orange, about 1 tablespoon
1/2 teaspoon rice vinegar
1/8 teaspoon white pepper
2 teaspoon sesame oil
For the Salad
5 wonton wrappers
Neutral oil, for frying
1–2 scallions, green parts only
1 daikon (about 8–10 inches), peeled
2–3 carrots, peeled
1 cucumber, peeled
1 4 oz portion of Kvarøy Arctic Salmon Fillet or 1 package of Kvarøy Arctic Smoked Salmon
1/2 bell pepper, julienned
1 mandarin or cara cara orange, peeled and cut into segments
1/4 cup pickled ginger
1/2 cup cilantro, leaves picked
2 tablespoon roasted unsalted peanuts, roughly chopped or crushed
2 teaspoon toasted sesame seeds
1/4 teaspoon Chinese five spice powder
DIRECTIONS
To make the dressing, combine the ingredients in the order listed, whisking thoroughly in between. Set aside.
To make the wonton crisps, cut each wonton wrapper in half, and then cut halves into 1/4-inch strips. In a small pot, heat enough neutral oil to submerge the wonton pieces. (You can test if the oil is hot enough by adding one piece of wonton wrapper; if it bubbles and crisps immediately, the oil is ready.) Deep fry the wonton strips in hot oil until they are golden brown. Transfer to a paper towel to drain and set aside.
To make the scallion curls, cut the scallion greens lengthwise into long, thin strips. Submerge in ice cold water in the refrigerator until ready to assemble the salad and they will naturally curl. Alternatively, scallions could be cut on a bias into thin strips.
Use a grater or a julienne peeler to shred the daikon and carrots. Repeat with the cucumber, but try to exclude the watery center with the seeds. Keep the shredded ingredients separated until ready to assemble the salad.
If using Kvarøy Arctic Salmon Fillet, remove the skin and cut salmon into 1/4-inch slices. Arrange raw or smoked salmon into a rose, if desired.
Assemble the salad by arranging the daikon, carrot, cucumber, fried wonton crisps, bell pepper, scallions, orange segments, pickled ginger, and cilantro into distinct sections on the serving platter. Place the salmon in the middle. Keep the peanuts, sesame seeds, five spice powder, and prepared dressing on the side.
When it is time to serve, place the salad platter in the center of the table. Add the peanuts, sesame seeds, five spice powder, and dressing one at a time.
Note: This salad recipe serves about 4–6 people as a starter course for a Lunar New Year dinner. Amounts for ingredients are provided as guidelines and can be customized according to taste.
SMOKED SALMON SUSHI POKE BOWL
Recipe and Photography by Annie Siegfried
Deconstruct your favorite sushi roll and make it into a bowl! Not only is it easier to make, but the prep work and cook time is minimal. Check out Registered Dietitian Annie Siegfried sharing how easy it is to make a Smoked Salmon Sushi Poke Bowl drizzled with Sriracha Honey Soy Sauce Vinaigrette.
To begin, fill your bowl with sushi rice. Add in cucumber slices, pickled ginger, diced avocado, slightly cooked asparagus, edamame, slices of Kvaroy Arctic Smoked Salmon, and then drizzle with vinaigrette (recipe below).
SRIRACHA HONEY SOY SAUCE VINAIGRETTE
1 tablespoon sriracha sauce
1/4 cup rice wine vinegar
2/3 cup honey
3 tablespoons soy sauce
2 tablespoons fresh lime juice
DIRECTIONS
Mix together and drizzle over your sushi bowl!