BBQéd salmon with asparagus and beurre blanc

Name: BBQéd salmon with asparagus and beurre blanc
Cook time: 20-40 min
Ingredients: Ingredients Recipe for 2 300g. Frøya mid loin or 360g. Frøya back loin 10 green asparagus 1 tbs chopped parsley leaves 1 tbs lemon zest 1 tbs neutral cooking oil salt and pepper Beurre Blanc (see recipe below) Beurre blanc with chives 2 pcs charlotte onions 2 dl dry white wine 200 gram butter in cubes 2 dl finely chopped chives salt and pepper

Perfect summer food! Frøya is ideal for BBQíng directly on the steel grid without falling apart when cooked correctly.

Mid loin

Perfektes Sommeressen!

Mid loin

Ingredients

Recipe for 2

300g. Frøya mid loin or 360g. Frøya back loin
10 green asparagus
1 tbs chopped parsley leaves
1 tbs lemon zest
1 tbs neutral cooking oil
salt and pepper
Beurre Blanc (see recipe below)

Beurre blanc with chives

2 pcs charlotte onions
2 dl dry white wine
200 gram butter in cubes
2 dl finely chopped chives
salt and pepper

20-40 min
Medium
Dinner with friends

Preparation

Cut the salmon into appropriate portion pieces. Coat the salmon portions with the neutral cooking oil, then add some salt and pepper.
Coat the asparagus with a bit of the oil and get all your ingredients ready to BBQ.
Beurre Blanc – Finely chop the charlottes and fry them in butter in a pan until they are soft. Add the white wine and reduce the liquid until it has almost all gone. Whip in cold butter cubes and add the chopped chives. Flavor with salt and pepper.
Place the salmon directly on a pre-heated BBQ over direct heat (no tin foil needed if the grid is clean) with the salt and peppered side facing down and cook for approximately 2 minutes on each side (less if you use back loin). The asparagus are also placed directly on the BBQ. Leave them until they take a bit of color, but take them off before they go soft. Should have a bit of crunch.
Now plate up starting with a bit of the beurre blanc on the plate, asparagus on the sauce and salmon on top. Garnish with a bit of fresh chopped parsley and lemon zest. Summer on a plate is served!

1

Cut the salmon into appropriate portion pieces. Coat the salmon portions with the neutral cooking oil, then add some salt and pepper.

2

Coat the asparagus with a bit of the oil and get all your ingredients ready to BBQ.

3

Beurre Blanc – Finely chop the charlottes and fry them in butter in a pan until they are soft.

4

Add the white wine and reduce the liquid until it has almost all gone. Then whip in cold butter cubes.

5

Pisk inn kalde terninger med smør og hell i finkuttet gressløk. Smak til med salt og pepper.

6

Place the salmon directly on a pre-heated BBQ over direct heat (no tin foil needed if the grid is clean). Salt and peppered side facing down and cook for approximately 2 minutes on each side (less if you use back loin).

7

The asparagus are also placed directly on the BBQ. Leave them until they take a bit of color, but take them off before they go soft. Should have a bit of crunch.

ADDITIONAL EATING EXPERIENCES

Peruvian summer. Menu suggestion.

Delicious and tasty!

The recipe

Frøya Green Curry Salmon

Baked salmon with Green curry sauce.

The recipe

FRØYA IS OWNED BY