Baked salmon with Sandefjord butter - simple and delicious dinner for everyday or party!

Name: Baked salmon with Sandefjord butter - simple and delicious dinner for everyday or party!
Yield: 4Portions
Ingredients: 800 gram Frøya midloin; 250 gram small potatoes; 2 pcs leek; 2 pcs carrot; 1 pcs courgette; 1 tbsp butter; 2 pcs shallots; 2 tsp lemon juice; 2 dl whipping cream; 200 gram butter; 1 tbsp finely chopped chives; 1 tbsp trout roe; a little salt; 3 tsp salt; 2 tsp malt coriander; 2 tsp pepper; 3 tsp chiliflakes

Delicious spicy salmon with a lovely classic fish sauce.

Ingredients

Portions

In the pan

800 gram Frøya midloin
250 gram small potatoes
2 pcs leek
2 pcs carrot
1 pcs courgette

Sandefjord butter

1 tbsp butter
2 pcs shallots
2 tsp lemon juice
2 dl whipping cream
200 gram butter
1 tbsp finely chopped chives
1 tbsp trout roe
a little salt

Mixed seasoning

3 tsp salt
2 tsp malt coriander
2 tsp pepper
3 tsp chiliflakes

I am very fond of dinners where most of the dinner is made in the same pan. This dish is incredibly good and is equally suitable for everyday and parties. When you use quality salmon from Frøya that has sushi quality, it is important not to fry the fish for too long. Therefore, I first fry vegetables before I put the fish in the pan in the last minutes. Sandefjord butter is one of the very best fish sauces I know. So this combination is just to look forward to trying.

Step 1

Cut potatoes, carrots and squash into slices. I recommend that they have a uniform thickness.

Step 2

Mix together the simple spice mixture. We will use this on both the fish and the vegetables.

Step 3

Grease the pan with olive oil and place the sliced vegetables in the pan. Finish by pouring over a little more good olive oil, salt and pepper. Place the pan in a preheated oven at 200 degrees.

Step 4

Cut the salmon in appropriate portion size. I serve around 200 grams of salmon per person.

Step 5

Step 6

To make sandefjord butter, start by adding a little butter to a saucepan. Add finely chopped shallots and cook for a few minutes until the onion is shiny and soft. Add the cream and cook for 5-10 minutes until the sauce has reduced by half. Turn off the heat and add cold cubes with butter. Stir regularly. Season with salt. Add finely chopped chives and trout roe just before serving.

Step 7

Take the pan out of the oven when the salmon is done cooking. Pour over the good sauce and finish with a little extra finely chopped chives and trout roe. This is a lovely dinner that is suitable for both everyday and parties. I have made a video that shows the whole process.

Baked salmon with traditional norwegian fishsauce

Frøya Salmon

Den beste laksen blir håndplukket, og kun de aller fineste benfrie stykkene finner veien til kjøledisken. Fra laksen er sprell levende til ferdig pakket og klar for rask nedkjøling, går det bare to timer. Slik er du garantert den ferske smaken av perfeksjon.