{"id":9533,"date":"2022-06-13T11:58:41","date_gmt":"2022-06-13T09:58:41","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=9533"},"modified":"2025-01-29T13:30:45","modified_gmt":"2025-01-29T12:30:45","slug":"tuscan-summer-bliss","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/en\/recipes\/tuscan-summer-bliss\/","title":{"rendered":"Tuscan summer bliss. Menu suggestions."},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Starter: Grilled scallops<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Main course: Grilled salmon with asparagus citrus and parmesan and parsley pesto<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Main course: Grilled salmon with asparagus citrus and parmesan and parsley pesto<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>You can either serve this menu as a single dish - or you can grill the scallops first and eat them with your favourite champagne while you grill the salmon. Calculate about 2 scallops per person if you serve them with the main course. As a starter, you can calculate 3-4 scallops per head.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Do this:<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><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'>Boil the potatoes until tender. Let the water drain off.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Toast the pine nuts in a dry pan.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Mix the olive oil, lemon and herbs. Mix this together. Then pour over the potatoes and chop the spring onions.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Do the same for parsley pesto:<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Make this for parsley pesto<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Start by blending the lemon, olive oil, parsley and garlic. Set aside.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Then grill the scallops. Serve them \"au naturel\" with a glass of your favourite champagne. If you prefer to serve these with the main course, they can be lightly grilled as the salmon nears completion.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cut the salmon into ready-to-serve pieces and grill it. Also grill the asparagus.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Serve on a dinner plate; with grilled asparagus, cold potato salad and grated parmesan.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"<p>Taste of summer and barbecue!<\/p>","protected":false},"featured_media":9534,"parent":0,"template":"","tags":[12,8,9,10],"class_list":["post-9533","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","tag-grill","tag-midloin","tag-middag","tag-sommermat","recipe_category-grill","recipe_category-mid-loin","recipe_category-middag","recipe_category-sommermat"],"acf":[],"_links":{"self":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/9533","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\/9533\/revisions"}],"predecessor-version":[{"id":11340,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/9533\/revisions\/11340"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media\/9534"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media?parent=9533"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/tags?post=9533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}