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Frøya salmon tataki

Salmon tataki with exotic fruit salad and Ponzu sauce

Mid loin

  • 300 g Frøya mid loin 
  • 1 mango 
  • ½ papaya 
  • ½ pineapple 
  • ½ cucumber 
  • ½ dl soya sauce 
  • 4 tablespoons water 
  • 1 ½ lime 
  • 1 lemongrass 
  • 1 tablespoon ginger 
  • 1 bunch coriander 
  1. Boil the water and add the soya sauce, ginger, finely grated peel from a ½ lime and crushed lemongrass. Leave to simmer for 10 minutes. Let the mixture cool and add the juice from 1 lime to taste. 
  2. Peel and cut the mango, cucumber, papaya and pineapple into cubes and mix together in a bowl, adding the juice from ½ lime and finely chopped coriander. 
  3. Put a frying pan on high heat with a little oil and fry the salmon for approx 30 seconds on both sides.


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