Close this search box.

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.


green curry frøya laks

Frøya Green Curry Salmon

Baked salmon with Green curry sauce.

The recipe
Frøya stekt lakse tartar

Frøya Fried Salmon Tartare

Fried Salmon Tartare sandwich

The recipe