There's more to eating salmon than the usual sashimi. For starters, how about infusing salmon with a delightful blend of jasmine tea, shiitake mushrooms and ginger jus?

Rich in omega-3 fatty acids, salmon plays a crucial role in heart health as it helps with atherosclerosis and triglyceride lowering. It also contains docohexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which has been shown to enhance mental and visual functions in babies.

Singapore's Health Promotion Board encourages the consumption of fish at least twice a week.

Here are some great and easy recipes from the Norwegian Seafood Export Council and celebrity chef Karl Dobler from Au Petit Salut that promise to make your salmon experience a delicious one.

Norwegian salmon served raw with green soba noodles and oriental mushrooms in Japanese sesame dressing

Serves: 4

Approximate Cooking Time: 15 minutes

1 Norwegian salmon fillet (about 300g), cut into 6-cm length x 3-mm thickness slices

80g green soba noodles, boiled for 3 minutes 20 seconds and refreshed in ice water

100g Japanese cucumbers, julienned and soaked in ice water for 30 minutes

Oriental Mushroom In Japanese Sesame Dressing

30g shitake mushrooms, thinly sliced

30g (each) shimeji mushrooms and enoki mushrooms

120ml Japanese sesame dressing

80g butter lettuces

Methods

• Mix the sliced Norwegian salmon fillet, boiled green soba noodles and julienned Japanese cucumbers in a mixing bowl.
  
• For the oriental mushroom in Japanese sesame dressing: Mix the sliced shiitake mushrooms, shimeji mushrooms and enoki mushrooms with the Japanese sesame dressing in another mixing bowl.
  
• Add the oriental mushrooms in Japanese sesame dressing to the Norwegian salmon fillet and let marinade for bout 2 minutes. Then, add the green soba noodles and julienned Japanese cucumber and mix well.
  
• Place the butter lettuces onto the centre of each serving plate and top with the Norwegian salmon fillet, green soba noodles and oriental mushrooms in Japanese sesame dressing.

>> Norwegian salmon infused with jasmine tea, shiitake mushroom & ginger jus

Norwegian salmon infused with jasmine tea, shiitake mushroom & ginger jus

Serves: 4

Approximate Cooking Time: 15 minutes

4 Norwegian salmon fillets (each 200g), boneless and skin on

1 tbsp (each) light soy sauce, sesame oil and shredded old ginger

300ml water

3 jasmine teabag

Ginger Jus

1 tbsp (each) sesame oil and vegetable oil

1 tsp shredded old ginger

100g shiitake mushrooms, thinly sliced

120ml chicken stock

1 tbsp light soy sauce

2 tbsp sliced spring onions

1 tsp butter

Methods

• Marinade the Norwegian salmon fillets with light soy sauce, sesame oil and shredded old ginger in a mixing bowl for about 15 minutes.
  
• Heat 300ml water to a boil in a saucepan. Add in the jasmine teabag and set aside to infuse. Steam the Norwegian salmon fillets skin side up in a prepared steamer for about 4 minutes (for medium doneness). Remove the skins just before serving.
  
• For the ginger jus: Heat the sesame oil and vegetable oil in a frying pan and saut' the shredded old ginger until fragrant, for about 20 seconds. Add in the sliced shiitake mushrooms and deglaze with chicken stock and simmer until sauce has reduced. Add in the light soy sauce and mix well. Off the heat, whisk in butter just before serving and add the sliced spring onions.
  
• Place a steamed Norwegian salmon fillet on the centre of each serving plate and drizzle over the ginger jus.

>> Norwegian salmon crusted with crispy potato and pepperronata

Norwegian salmon crusted with crispy potato and pepperronata

Serves: 4

Approximate Cooking Time: 15 minutes

4 Norwegian salmon fillets (each 200g)

1 tsp sea salt

Freshly ground black pepper, to taste

2 potatoes, peeled, grated and water squeezed out

20ml extra virgin olive oil

Pepperronata

30ml extra virgin olive oil

80g onions, peeled and cut into chunks

2 garlic cloves, peeled and finely chopped

1 tsp chopped red chilli

150g (each) red capsicums and yellow capsicums, cut into
chunks

1tsp sea salt

Methods

• Season the Norwegian salmon fillets with sea salt and freshly ground black pepper.
• Press a layer of grated potatoes (about 1-cm thick) onto one side of each Norwegian salmon fillet. Heat the extra virgin olive oil in a frying pan and sear each Norwegian salmon fillet potato side down until crispy and golden brown, for about 4 minutes. Turn the Norwegian salmon fillet over and sear until cooked, for another 20 seconds.
  
• For the pepperronata: Heat the extra virgin olive oil in a frying pan and saut? the onion chunks and chopped garlic until fragrant, for about 30 seconds. Add in the chopped red chilli, red and yellow capsicums chunks and mix well. Season with the sea salt and cover to cook slowly on medium heat until soft, for about 5 minutes.
  
• Place the pepperronata onto the centre of each serving plate and top with a crispy potato crusted Norwegian salmon fillet.