Perfectly steamed salmon with a lovely sauce!
- 400 gram Frøya backloin
- 1 bunt spring onion
- 100 gram sugar peas
- 1 tbsp butter
- 1,5 dl white wine
- 2,5 dl whipping cream
- 1 tsp dijon mustard
- 1 handful fresh dill
- 40 gram pomegranate seeds
- salt and pepper
The whole dinner is made in the same frying pan and it takes a short time. The result is a lovely dinner with lots of good flavors. It does not have to be difficult to cook good food. Use good quality ingredients! In this dish I have used Frøya Backloin.
This dish is so quick to make that I find and cut up all the ingredients before I start.
Start by finding a frying pan and set on high heat. Add the butter. Cut spring onions into strips and place in the pan. Cook for a few minutes until the spring onion has become soft and fine. Pour in white wine and let this almost boil away.
Pour in coarsely chopped sugar peas and pour over the cream. Add Dijon mustard and mix together. Let this mixture cook for 5-8 minutes until the cream begins to thicken. Add the salmon and cover with a lid or aluminum foil.
Turn down the heat to medium / low and wait for 5 minutes. Remove the foil / lid and season with salt and pepper. Pour over pomegranate seeds and finish by sprinkling dill. Now the dish is ready for serving. Good luck.