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Tuscan summer. Menu suggestion.

Taste of summer and barbecue!

Mid loin

To serve 4, you need:

  • About 800 g Frøya midloin
  • 8–16 small scallops
  • 1 large bundle of green asparagus

Parsley pesto

  • Zest and juice of 2 lemons
  • 1 bunch of parsley
  • 1 clove of garlic
  • 100 ml olive oil
  • 1 tbsp honey

Cold potato salad

  • 1 bag of small potatoes


  • 100 ml olive oil
  • Juice of 1 lemon
  • 1 handful of chopped basil
  • 1 handful of chopped parsley
  • 4 spring onions, chopped
  • 1 bag of pine nuts

Starter: Barbecued scallops Main course: Barbecued salmon with asparagus, lemon, parmesan and parsley pesto This can be served together as a main course, or you can barbecue the scallops first and enjoy them with your favourite champagne while cooking the salmon. Allow 2 scallops per person if serving them as part of the main course. As a starter, allow 3–4 scallops per person. Directions:

  1. Boil the potatoes until tender. Drain.
  2. Fry the pine nuts in a dry pan.
  3. Mix the olive oil, lemon and herbs. Pour the mixture over the potatoes and add chopped spring onions.

Directions for parsley pesto:

  1. Start by blending the lemon, olive oil, parsley and garlic. Set aside.
  2. Barbecue the scallops. These should be served au naturel with a glass of your favourite champagne. If you prefer to serve them with the main dish, barbecue them lightly when the salmon is almost ready.
  3. Cut the salmon into serving slices and barbecue. Barbecue the asparagus as well.
  4. Place on the dinner plates with asparagus, cold potato salad and grated parmesan.

Taste of summer and barbecue!


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