Sunday, April 13, 2014


 Norwegian salmon - one of Norway’s best known international exports - has such wide appeal in the Malaysian food scene that the volume of Norwegian salmon exported to Malaysia reached 1,900 tonnes last year.
From left: Nur Qamarina Chew Abdullah, AEON managing director with Christian Chramer, SEA regional director of Norwegian Seafood Council, Hans Ola Urstad, Norwegian Ambassador and Monica Maeland

Such flavourful figures have prompted Monica Maeland, Norway’s Minister of Trade and Industry to visit Kuala Lumpur recently; to familiarise herself with the marketing of Norwegian salmon and support the marketing activity conducted by the Norwegian Seafood Council in Malaysia.

A hefty 9kg Norwegian salmon had the 'starring role' at the AEON Bandar Utama supermarket on that momentous day; placed on a bed of shaved ice barely 48 hours after its swift passage by air to Malaysia from Norway’s cold, clear waters. 

Adding more chutzpah to the ministerial visit was chef Jimmy Chok from Singapore who caught the imagination of local media members and AEON shoppers with his inventive salmon recipes that combined Asian flavours with  European cooking techniques.

 Norway's Trade and Industry Minister Monica Maeland slicing Norwegian salmon. Next to her are Hans Ola Urstad, Norway's Ambassador to Malaysia and Nur Qamarina Chew Abdullah, AEON's managing director

Rich in nutrients and a vital part of a balanced diet, Norwegian salmon is a good source of protein, vitamins D, A and B12, iodine, antioxidants and vital marine omega-3 fatty acids.  With approximately 15-25% protein per 100 g of edible flesh, the fish contains lots of essential amino acids.
Organised by the Norwegian Seafood Council and Innovation Norway, with the support of AEON CO. (M) BHD, the fresh Norwegian salmon is supplied by Euro-Atlantic Sdn Bhd, a leading importer and distributor of marine produce, specialty fruits and vegetables based in Kuala Lumpur.

Below are the two simple yet superbly delicious salmon recipes by Chef Jimmy Chok for you to try at home. You can also visit for more recipes and information from the Norwegian Seafood Council.

 Salmon Kebabs with coriander yoghurt


900 g Norwegian Salmon fillet, cut into large cubes (allow 3 cubes per skewer)

1 tsp cumin powder

½ tsp salt

2 red bell peppers, cut into squares

2 red onions, cut into wedges

300 ml plain yoghurt

50 g coriander, chopped

1 lime juice

1. Soak 6 satay sticks in water for 10 min. Marinate the fish with cumin and season with salt.

2. Skewer each stick with 3 cubes of salmon, alternating each piece with bell pepper and red onion.

3. Heat up the grill and cook over medium heat for about 3 min on each side.

4. Mix the yoghurt with coriander and lime juice. Adjust seasoning to taste.

5. Serve the salmon kebab with the coriander yoghurt.

Fresh Norwegian Salmon with Julienne Ginger, Chilli & Fresh Calamansi Juice


600g fresh Norwegian salmon loin
200g fresh young ginger, cut into julienne and soak in cold water
2 large red chillies, sliced
1 bunch of coriander leaves, stems removed
4 tsp superior soy sauce
2 tsp sesame oil
2 calamansi limes, cut into halves for its juice

1. Slice salmon loin into sashimi-style thickness.
2. Arrange salmon slices onto a plate.
3. Top with ginger julienne, chilli and coriander leaves.
4. Drizzle soya sauce and sesame oil all over the fish slices.
5. Served chill as appetiser. Squeeze calamansi juice on fish slices prior to serving.

Note: This dish can also be served alongside porridge, steamed rice or plain fried noodles.

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