Sponsored by Frøya Salmon

Salmon stew with spring onions and sugar peas - A quick everyday dinner.

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.

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Step 1

This dish is so quick to make that I find and cut up all the ingredients before I start.

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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.

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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.

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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.

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