Grilled Norwegian salmon with glazed vegetables

Today I bring you Norwegian salmon cooked on the grill and accompanied by some delicious vegetables glazed with honey and sage. Salmon is a healthy fish full of vitamins and although it is considered a fatty fish, it has added value for our health, due to its amount of Omega 3 fatty acids.

It is a simple dish to cook, festive and full of flavor, with a sweet touch that the whole family will like.

Ingredients For the salmon:

• 800-900 g fresh Norwegian salmon loin (Can be made in two pieces)
• Salt
• Pepper

Vegetables:

• 4-5 shallots
• 1 bunch of green asparagus
• 12 pods of fine green beans
• 90g mini carrots
• 200g mini potatoes
• Oil
• Salt

For the glaze:

• 2 tablespoons of butter
• 2 tablespoons muscovado sugar
• 3 tablespoons of honey
• 5 sage leaves
• 1 sprig of lemon thyme

Preparation:

1. Wash and peel the carrots, cut the tips of the asparagus, we can use the trunk part for another recipe, wash the beans and peel the shallots.
2. In a Mineral saucepan with salted water we are going to blanch the vegetables separately for 3 minutes, drain and transfer to a plate. Reserve.
3. We can steam the potatoes in the microwave with a tablespoon of water for 4 minutes at maximum power.
4. To make this recipe we are going to use the 28x28 Xtrem striped grill pan.
5. We will start by glazing the vegetables, we put the butter in the pan and let it melt, we add the honey and muscovado sugar, also the sage and thyme leaves.
6. Add the vegetables and glaze them little by little, season with salt and pepper and let them caramelize for about 5-6 minutes.
7. While we season the salmon loins.
8. Remove the glazed vegetables to a plate and add a little oil to the grill, place the salmon with the skin facing up and let it cook for about 8 minutes over medium heat. Make the cooking point of the fish to your liking, we like it. undercooked
9. Turn the salmon over so that it cooks on the skin side and becomes very crispy.
10. With the help of a brush we paint the salmon with the glaze, so that it caramelizes. Do not put the heat too high as it could burn the glaze and end up becoming bitter.
11. When it is to our liking, add the vegetables again so that they heat up again. Serve and decorate with a little fresh arugula.

Photographs and recipe by Silvia .