Italian Andfjord Salmon in a cast iron pan

"Italians are crazy about salmon, especially Norwegian salmon. Every piece of salmon you find in Italy is Norwegian. I lived in Italy for two years when I was young, and this dish is something we made a lot down there," says chef Angela Taliaferro. 

Using a suitably large cast iron pan (preferably over a fire), add a little olive oil. Season the salmon with salt and pepper. When the oil is very hot but not piping hot, add the fish, skin side up. Cook the fish until it has a nice golden colour on the meat side, which takes about 3-6 minutes. Turn the fish over and cook for two more minutes.   

Cream, Parmesan and herbs  

Remove the fish from the pan. Add butter and garlic, and then cherry tomatoes. Add a little more salt and pepper. Fry the tomatoes until they start to crack, then add the spinach. Lift the iron pan out of the fire so that it gets a lower temperature. Add cream, parmesan and herbs. When it starts bubbling, let it reduce for 2–3 minutes, then put the fish back in. Cook for 3 more minutes, finish by garnishing with some herbs and lemon slices if you have any.  

Sustainable aquaculture  

At Andøya in Vesterålen, Andfjord Salmon is developing the world's most sustainable and fish-friendly facility of its kind. Andfjord Salmon's patented flow-through system combines the best of sea and land-based salmon farming. And it is this salmon that Texan native Angela is preparing for us with in this dish.