Grilled Salmon “Lomper” Tacos with Strawberry Salsa

By Nevada Berg of North Wild Kitchen

Summer grilling is all about seasonal ingredients and bringing everyone together outdoors to enjoy a tasty meal. It’s also about simplicity and ease, while not forgoing flavor. These grilled salmon tacos are just that.

Tacos are a familiar favorite, and one that has become adapted into the food culture here in Norway with ‘Taco Friday’ being a well-established routine for many. This recipe puts a Nordic spin on tacos by using very Norwegian ingredients, such as lomper (soft potato flatbreads made of potato), summer strawberries, cucumber, dill and sour cream.

The heart of the dish is sustainable Norwegian salmon from Kvarøy Arctic, which is bursting with flavor and heart-healthy goodness. It’s fresh tasting and delicious, which makes all the difference when serving these tacos. The skin-on filets are perfect for grilling, crisping up as they cook and making it easy to turn and keep them whole. The charred filets are seasoned with some salt and pepper and a little oil – that’s all they need. The lomper get a nice charring too before serving as the base for these tacos. A salsa of strawberries goes on top with a good drizzle of sour cream. These tacos are simple, fresh, flavorful and good for you too. A taste of summer and a taste of Norway.

Grilled Salmon “Lomper” Tacos with Strawberry Salsa

Serves 4

For the strawberry salsa:

• 1 pound (450 g) fresh strawberries, hulled and chopped

• 1/2 large cucumber, diced

• 1/2 small red onion, diced

• 1/4 cup fresh dill, chopped

• 1 tablespoon honey

• Juice of ½ lemon

• Sea salt

For the salmon:

• 4 Kvarøy Arctic Salmon filets

• Mild-flavored oil, such as vegetable oil

• Salt and pepper

For the tacos:

• 8 Norwegian lomper or small tortillas

• Mild-flavored oil, such as vegetable oil

• Sour cream

DIRECTIONS

In a medium bowl, add the strawberries, cucumber, red onion, and dill.

In a small bowl, whisk together the honey and lemon juice then pour the over the strawberry mixture and gently fold to combine. Season with sea salt. Set aside until ready to use.

Prepare your grill and heat to medium-high or 400ºF (200ºC).

Coat the salmon filets with oil and season with salt and pepper. Place the filets on the grill, skin-side down, and cook with the lid closed for 6 minutes or until the flesh is turning opaque and the skin easily lifts off the grates without sticking. Turn the filets over and cook for 2 to 3 minutes or until the filets are cooked through and the flesh easily flakes off. Transfer to a serving plate. Using a fork, flake off large pieces of the salmon.

Brush some oil on both sides of the lomper. Heat them on the grill for about 30 seconds per side or until golden brown. Transfer to a plate.

To assemble, divide the salmon among the lomper. Top each with some strawberry salsa and sour cream.