Herb baked Frøya salmon

Herb baked Frøya salmon with citrus and avocado salad

Mid loin

Ingredients for 2 portions

  • 4 clementines
  • 1 orange
  • 1 red grape fruit
  • 2 avocado
  • 2 tbs olive oil
 
  • 1 bunch of dill, chopped
  • 1 bunch of French parsley, chopped
  • 1 lemon, juice and peel
  • 3 tbs hazel nuts, roasted and chopped
  • 5 tbs olive oil
  • Salt and pepper
  • 300 gram Frøya mid loin
  • 20-40 min
  • Medium
  • Dinner

Preparation

  1. Peel the fruit except for the lemon and one clementine. Cut the avocado into cubes or slices. Cut the fruit into cubes or segments. Pour the juice from one clementine over the cut fruit along with 2 tbs of olive oil. Season with a pinch of salt pepper.
  2. Zest the lemon and then squeeze out the juice
  3. Mix the chopped herbs with lemon juice, olive oil, salt and pepper and a bit of the lemon zest (hold back about half).
  4. Grease an oven proof dish with oil and preheat the oven to 180 degrees C.
  5. Place the salmon in the dish and cover it with the herb mixture.
  6. Bake the salmon in the oven for 10-12 minutes. If you use a thermometer you are looking for a core temperature of 50 degrees. Remember that Frøya Salmon is sushi grade, so better under than over cooked if you want a juicy eating experience.
  7. Plate the salsa and place the fish on top. Springle the chopped nuts on top and the remainder of the zest.
  8. In case you want something a bit more filling you could choose to adde small boiled or roasted potatoes.

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