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.


Peruvian summer. Menu suggestion.

Delicious and tasty!

The recipe

BBQéd salmon with asparagus and beurre blanc

Perfect summer food!
Frøya is ideal for BBQíng directly on the steel grid without falling apart when cooked correctly.

The recipe