Frøya salmon with Asian flavors

Name: Frøya salmon with Asian flavors
Cook time: 20-40 min
Ingredients: 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.

Glaced Frøya salmon with Asian flavors and light-pickled cucumbers

Back loin, Mid loin

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

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.
For fish marinade: Chop all ingredients and mix with soy and honey
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.
Roast sesame seeds in a dry frying pan
Boil the rice as instructed on pack
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.
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
Plate salmon on topp of the rice. Pour over the thickens marinade and serve with cucumber pickle, coriander, sesame seeds and lime

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