{"id":5648,"date":"2022-05-03T09:10:48","date_gmt":"2022-05-03T07:10:48","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=5648"},"modified":"2025-01-29T13:25:18","modified_gmt":"2025-01-29T12:25:18","slug":"gourmet-salmon-in-the-wild","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/en\/recipes\/gourmet-salmon-in-the-wild\/","title":{"rendered":"Gourmet salmon in the wild"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Here's how you do it:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Start with the sauce: Brown the butter in a saucepan. Be careful not to burn the butter. The butter should have a golden colour and give off a nutty aroma. Therefore, keep the temperature slightly above medium heat. Pour the rest of the ingredients into a bowl and mix. Let the butter cool down a little and then pour in the butter bit by bit.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Slice all the vegetables. You can use a mandolin or cheese grater to thinly slice the potatoes. Double up the aluminium foil and apply a little olive oil. Add the vegetables and pour over some of the sauce. Then place the salmon on top of the vegetables and pour over a little more sauce. Finish by sprinkling with some sesame seeds.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Pack everything well together. If you're taking this on a trip, you may want to put it in a small plastic bag. Place on a grill and put a lid on if you have one. Depending on the heat, this takes between 5-8 minutes. It's best when the salmon is nice and pink in the centre: \"rather raw than grey\".<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"<p>Perfect salmon parcels for the barbecue or fire pit<\/p>","protected":false},"featured_media":5030,"parent":0,"template":"","tags":[8,9,10],"class_list":["post-5648","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","tag-midloin","tag-middag","tag-sommermat","recipe_category-mid-loin","recipe_category-middag","recipe_category-sommermat"],"acf":[],"_links":{"self":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/5648","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\/5648\/revisions"}],"predecessor-version":[{"id":11365,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/5648\/revisions\/11365"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media\/5030"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media?parent=5648"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/tags?post=5648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}