{"id":11611,"date":"2025-09-17T11:24:20","date_gmt":"2025-09-17T09:24:20","guid":{"rendered":"https:\/\/froyasalmon.com\/?post_type=recipe&#038;p=11611"},"modified":"2025-09-17T12:38:12","modified_gmt":"2025-09-17T10:38:12","slug":"pan-fried-salmon-with-pak-choy-pickled-lok-and-beurre-blanc","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/en\/recipes\/pan-fried-salmon-with-pak-choy-pickled-lok-and-beurre-blanc\/","title":{"rendered":"Fried salmon with pak choy, pickled onions and beurre blanc"},"content":{"rendered":"<section class=\"wp-block-froya-steps\"><div class=\"content\"><header class=\"steps-title\">Procedure for the salmon:<\/header><ul>\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Season the salmon with salt and pepper.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Fry in butter and oil over medium heat, 3-4 minutes on each side until golden and cooked through.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Drizzle with lemon juice towards the end.<\/div><\/label><\/li>\n<\/ul><\/div><\/section>\n\n\n\n<p><\/p>\n\n\n\n<section class=\"wp-block-froya-steps\"><div class=\"content\"><header class=\"steps-title\">Procedure for pak choy and topping:<\/header><ul>\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Divide the pak choy in half (or four if large), rinse well.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Fry in a hot pan, cut side down, for 2-3 minutes until coloured.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Turn and continue cooking for 1-2 minutes, seasoning lightly.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Top with pickled onions and toasted pine nuts.<\/div><\/label><\/li>\n<\/ul><\/div><\/section>\n\n\n\n<section class=\"wp-block-froya-steps\"><div class=\"content\"><header class=\"steps-title\">Procedure for beurre blanc:<\/header><ul>\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Boil the shallots, white wine and vinegar until approx. 0.5 dl remains.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Strain and reheat over a low heat.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Whisk in diced butter until the sauce thickens.<\/div><\/label><\/li>\n\n\n\n<li class=\"wp-block-froya-steps-item\"><label><input type=\"checkbox\"\/><div class=\"richtext\">Flavour with lemon juice and salt.<\/div><\/label><\/li>\n<\/ul><\/div><\/section>\n\n\n\n<figure class=\"wp-block-video\"><video height=\"2160\" style=\"aspect-ratio: 3840 \/ 2160;\" width=\"3840\" autoplay controls muted src=\"https:\/\/froyasalmon.com\/wp-content\/uploads\/2025\/02\/Gravet-MP4-Compressed.mp4\"><\/video><\/figure>","protected":false},"excerpt":{"rendered":"<p>A hot dish with crispy salmon, fresh vegetables and classic sauce.<\/p>","protected":false},"featured_media":11613,"parent":0,"template":"","tags":[],"class_list":["post-11611","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-mid-loin","recipe_category-middag"],"acf":[],"_links":{"self":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/11611","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\/11611\/revisions"}],"predecessor-version":[{"id":11612,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/11611\/revisions\/11612"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media\/11613"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media?parent=11611"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/tags?post=11611"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}