Norwegian salmon, orange honey glaze, house rice, smashed peas

In a bowl, combine honey, fresh orange juice, soy sauce, minced garlic, grated ginger, salt, and black pepper. Whisk until well combined.

Prepare the Marinade

Place the Norwegian salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Marinate the Salmon

Preheat your grill or oven to 375°F (190°C). Remove the salmon from the marinade and place it on the grill or a baking sheet. Cook for about 15-20 minutes or until the salmon flakes easily with a fork.

Cook the Salmon

Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed. Fluff with a fork before serving.

Cook the Rice

In a pot, bring water to a boil and add the frozen peas. Cook for 2-3 minutes until tender, then drain.

Cook the Peas

Transfer the cooked peas to a mixing bowl. Add olive oil, lemon juice, and salt. Use a fork or potato masher to gently smash the peas while leaving some whole for texture.

Mash the Peas

Norwegian salmon fillets

Honey

Fresh orange juice

Soy sauce

Garlic, minced

Fresh ginger, grated

Salt

Black pepper

Long-grain rice

Water

Frozen peas

Olive oil

Lemon juice

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