Barbecued Frøya salmon with couscous and yoghurt sauce with garlic, mint and coriander

Easy and tasty.

Mid loin

To serve 4, you need:

  • 600 g Frøya mid loin

Yoghurt sauce

  • 1 large container of Greek yoghurt
  • 1 pot of coriander
  • 1 pot of mint
  • 1 pot of parsley
  • Zest of 1 lemon
  • 1 clove of garlic, pressed
  • Salt and pepper


  • Couscous
  • Pine nuts
  • Golden raisins
  • Dried apricots, diced


  1. Begin by preparing the couscous. Follow the cooking instructions on the package. To ensure a fluffy couscous, do not remove the lid from the pot while it is cooking. Use a fork to stir the couscous before serving.
  2. Fry the pine nuts in a dry pan until golden.
  3. For the yoghurt: Chop all the herbs and stir them into the yoghurt with the garlic and lemon zest. Set aside. Cut the salmon into small portion-sized fillets and barbecue or fry them until pink in the centre – around 1 minute on each side.
  4. Scoop the couscous onto a large serving dish. Place the salmon in the middle. Garnish with nuts and golden raisins.
  5. Serve the yoghurt mix separately in a bowl for everyone to enjoy.


Easy and tasty.