Peruvian summer. Menu suggestion.

Name: Peruvian summer. Menu suggestion.
Cook time: 1 hour
Ingredients: To serve 4; you need: Starter 300 g Frøya backloin 5 large scallops 2 passion fruit ½ red onion; diced 1 red chilli; diced A few small tomatoes; preferably cherry tomatoes; but if you can’t find them; use the best small tomatoes available Juice of 1–2 limes Salt and pepper Olive oil Coriander for garnish Main course 800 g Frøya midloin 2 sweet potatoes Salsa ½ pineapple 1 avocado 1 mango Mint Juice of 1 lime 1 tbsp honey Rub 1 tsp onion powder 1 tsp garlic powder 1 tsp sweet paprika ½ tsp cumin powder 100 ml olive oil Salt and pepper Quinoa with pistachio 1 pack quinoa 1 bag shelled pistachios Garnish (raspberries or edible flowers)

Delicious and tasty!

Back loin, Mid loin, Summer

Back loin Mid loin

To serve 4, you need: Starter

300 g Frøya backloin
5 large scallops
2 passion fruit
½ red onion, diced
1 red chilli, diced
A few small tomatoes, preferably cherry tomatoes, but if you can’t find them, use the best small tomatoes available
Juice of 1–2 limes
Salt and pepper
Olive oil
Coriander for garnish

Main course

800 g Frøya midloin
2 sweet potatoes

Salsa

½ pineapple
1 avocado
1 mango
Mint
Juice of 1 lime
1 tbsp honey

Rub

1 tsp onion powder
1 tsp garlic powder
1 tsp sweet paprika
½ tsp cumin powder
100 ml olive oil
Salt and pepper

Quinoa with pistachio

1 pack quinoa
1 bag shelled pistachios
Garnish (raspberries or edible flowers)

1 hour
Medium
Dinner

Directions: Starter

Cut the fish into cubes.
Cut the scallops into cubes.
Remove the contents of the passion fruit and mix with the red onion and chilli.
Juice the limes.
Halve the tomatoes and place them in a colander to drain the juice.
Place the fish in a bowl and add the lime juice. Turn the fish in the juice, which will “cook” it.
Add the passion fruit mixture and the tomatoes. Don’t stir too much. It shouldn’t look mashed.
Serve on round tortilla chips or in small bowls.

Main course

Begin by making the salsa: cut the fruit into cubes. Place it all in a colander and drain the moisture. Mix the honey and lime juice. Add the cubed fruit and stir.
Sprinkle finely chopped mint over the salsa.
Mix the spices and rub them into the salmon fillets.
Cut the sweet potato into fairly thin slices and brush them with the same mixture you used for the salmon.
Barbecue the sweet potato, preferably on a grill pan. Once it becomes tender, add the salmon.

Quinoa