{"id":10507,"date":"2023-12-04T09:26:00","date_gmt":"2023-12-04T08:26:00","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=10507"},"modified":"2025-04-03T11:10:11","modified_gmt":"2025-04-03T09:10:11","slug":"baked-froya-salmon-with-smor-capers-potato","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/en\/recipes\/baked-froya-salmon-with-smor-capers-potato\/","title":{"rendered":"Baked Fr\u00f8ya salmon with butter, capers and potato"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Do this:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Set the oven to 180 degrees<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Brown the butter in a frying pan for around 4 minutes. Remove the pan from the heat. Add the capers, juice and zest from the lemon.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Place the salmon in a baking tray that you have brushed with oil. Pour the browned butter around the salmon.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Place orange slices in the browned butter.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Let the fish cook until it has a core temperature of about 50 degrees - use a thermometer. The salmon should have a red\/light pink centre.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Potatoes<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Potatoes<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Boil the potatoes until they are semi-tender.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Preheat the oven to 200 degrees, preferably hot air.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Find a baking tray, place on baking paper and press each potato down with a fork. Mix the chopped garlic with oil and brush it over the potatoes.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Bake for 20-30 minutes or until the potatoes are golden. Salt the potatoes when they come out of the oven.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>When the potatoes are ready, place them in the mould with the salmon and sprinkle with the chopped parsley before serving.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":10508,"parent":0,"template":"","tags":[13,8,9],"class_list":["post-10507","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","tag-hostmat","tag-midloin","tag-middag","recipe_category-hostmat","recipe_category-mid-loin","recipe_category-middag"],"acf":[],"_links":{"self":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/10507","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/types\/recipe"}],"version-history":[{"count":1,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/10507\/revisions"}],"predecessor-version":[{"id":11345,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/10507\/revisions\/11345"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media\/10508"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media?parent=10507"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/tags?post=10507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}