Yakitori-grilled Andfjord Salmon with mustard sauce and pearl couscous
Salmon on the grill is never wrong, and you can grill all year round, both outside and inside. Here, chef and food influencer Finn-Erik Rognan presents a dish he describes as simple with a strong...
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Cooking tools:
- Yakitori grill
- Grill
Ingredients
- 1 Back loin of Andfjord Salmon
- 200 g Pearl couscous
- 25 ml Spinach
- 100 g Sour cream
- 1/2 dl Dijon mustard
- 1 tsp Lemon juice
- 2 tbsp Salt
- 1/2 tsp Salt
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