Sponsored by Frøya Salmon
Salmon stew with spring onions and sugar peas - A quick everyday dinner.
Perfectly steamed salmon with a lovely sauce!
Ingredients
- 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.
Step 1
This dish is so quick to make that I find and cut up all the ingredients before I start.
Step 2
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.
Step 3
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.
Step 4
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.
