Grilled Norwegian Kvarøy Arctic Salmon * Recipe

Preparation

1. 1

   Grill the Salmon

   Preheat your grill to medium-high heat. Season the KvarØy Arctic Salmon fillets with olive oil, salt, and pepper. Grill the salmon for about 6-8 minutes per side, until cooked through and flaky.

2. 2

   Prepare the Alfredo Sauce

   In a skillet, heat olive oil over medium heat. Add the tasso ham and cook until browned. Stir in the heavy cream and bring to a simmer. Add the hominy and cook for an additional 5 minutes. Season with salt and pepper to taste.

3. 3

   Roast the Bell Peppers

   Slice the green bell peppers and toss them in olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for about 15-20 minutes until tender.

4. 4

   Blanch the Haricot Verts

   In a pot of boiling salted water, blanch the haricot verts for 3-4 minutes until bright green. Drain and set aside.

5. 5

   Make the Gribiche Sauce

   Chop the boiled eggs, capers, and mix with mustard. Add a drizzle of olive oil to create a sauce consistency.

6. 6

   Prepare the Bok Choy & Pineapple Slaw

   Finely slice the bok choy and mix it with diced pineapple and grated carrots. Toss with olive oil, salt, and pepper.

7. 7

   Finish with Carrot Curry Jus

   In a small saucepan, combine grated carrots with curry powder and a little water. Simmer until thickened, then blend until smooth.

8. 8

   Plate the Dish

   On a plate, serve the grilled salmon on a bed of hominy tasso alfredo, topped with roasted bell peppers, haricot verts, and the bok choy pineapple slaw. Drizzle with the carrot curry jus and finish with the gribiche sauce.