Home Recipes Fried salmon with pak choy, pickled onions and beurre blanc Fried salmon with pak choy, pickled onions and beurre blanc 30 min Medium Dinner Instructions Avoid the screen going to sleep Procedure for the salmon: Season the salmon with salt and pepper. Fry in butter and oil over medium heat, 3-4 minutes on each side until golden and cooked through. Drizzle with lemon juice towards the end. Procedure for pak choy and topping: Divide the pak choy in half (or four if large), rinse well. Fry in a hot pan, cut side down, for 2-3 minutes until coloured. Turn and continue cooking for 1-2 minutes, seasoning lightly. Top with pickled onions and toasted pine nuts. Procedure for beurre blanc: Boil the shallots, white wine and vinegar until approx. 0.5 dl remains. Strain and reheat over a low heat. Whisk in diced butter until the sauce thickens. Flavour with lemon juice and salt. Products in this recipe Full Frøya Mid Loin approx. 650g
