on Birch Wood with Caper and Grape Salad
Place a piece of birch wood, large enough for the fish to sit on, in water for 24 hours. This step is important. If omitted, the log will catch fire.
Mix together all the Ingredients for the marinade.
Cut the fish into four equal parts without cutting through the skin.
Brush the top of the salmon generously with the marinade.
Season with salt and pepper according to taste.
Put the salmon on the wood and place directly on top of the fire. Leave to cook for about 25 minutes.
For the Salad: Divide the lettuce in two.
Cut the grapes in half and remove any remaining seeds.
Mix with the capers, the red onion, the oil and the vinegar.
Mix in the lettuce and season with salt and pepper.
Serve the salmon with the “Caper and Grape Salad”.
- Episode 3: It All Starts with ...
Andreas visits Geitmyra Farm in the middle of Oslo, Norway, the site of his new food culture center ...
- Episode 13: "Buffet"
In this episode, Andreas travels with the historic Hurtigruta cruise ship to present highlights from...
- Episode 9: "A World of Ap...
In today’s show, Andreas visits Hardanger, the orchard of western Norway, where everything smell...
- Episode 1: “Common, Yet Tasty”
Andreas takes us to Northern Norway and Bodø!
- Episode 2 – "The Sweetest...
Andreas visits the valley of Gudbrandsdalen in the heart of Norway, home to the brown fudge chee...
- Episode 4 - "Smokey Flavo...
Host Claus Meyer visits Hvide Sande on the windy coast of Jutland in Western Denmark, where fish...
- Cumin juniper salmon on birch ...
Soak the birch wood plank in cold water overnight to...
- Pickled seaweed
Mix the vinegar, sugar and water in a bowl. Add the seaweed and onion and m...