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Frøya salmon with Asian flavors

Glaced Frøya salmon with Asian flavors and light-pickled cucumbers

Mid loin

Ingredients for 2 portions
  • 1 cucumber
  • 1/2 dl rice vinegar or white vinegar
  • 2 tbs sucker
  • 300 gram Frøya midloin (or back loin)
  Soyaglaze/marinade
  • 2 ts ginger, chopped
  • 1 ts red chili, chopped
  • 1 clove of garlic, chopped
  • 100 ml soya sauce
  • 100 ml honey
 
  • Rice
  • Lime, sesame seeds and coriander for serving.
  • 20-40 min
  • Average
  • Dinner

Preparation

  1. Thinly slice the cucumber. Add sugar to boling water. Ensure sugar is properly dissolved. Cool slightly and pour over cucumbers. Place in the fridge while continuing with the rest of the recipe.
  2. For fish marinade: Chop all ingredients and mix with soy and honey
  3. Cut the salmon into suitable pieces and place in a ziplog bag. Pour over the marinade. Leave to marinade in the fridge for approximately 30 minutes.
  4. Roast sesame seeds in a dry frying pan
  5. Boil the rice as instructed on pack
  6. Remove salmon from the marinade and fry it at medium high heat in a bit of oil for 2-3 minutes on each side (max. 2 if back loin). Cook to rare or medium rare – NOT well done.
  7. Remove the salmon from the pan and leave to rest. Pour remainder of the marinade into the pan and reduce for a couple of minutes
  8. Plate salmon on topp of the rice. Pour over the thickens marinade and serve with cucumber pickle, coriander, sesame seeds and lime

ADDITIONAL EATING EXPERIENCES

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Frøya Salmon and champagne beurre blanc

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