Yakitori – Japanese style grilled Andfjord Salmon

The best thing about it seen with Norwegian eyes, where it can quickly get a little chilly with an outdoor barbecue in winter, is that the grill can be used indoors and comes in such small sizes that it fits on your kitchen counter – or even right on the dinner table.   

"Salmon on the grill is a classic and tastes incredibly good. Here, I use a belly loin of Andfjord Salmon, which is a slightly fatter part of the fish. The big secret of this dish is the wonderful marinade that gives it its great taste. You know you're on to something when the marinade tastes so good that you can eat it on its own," says Rognan. 

Leave the salmon in the marinade for one hour 

The marinade he's talking about is made from four main ingredients: mirin, rice vinegar, brown sugar, and soy sauce. Mirin is a kind of sweet rice wine that you can buy in most Asian food shops. In addition, Rognan adds coarse slices of fresh ginger, with the peel still on.

The salmon is divided into slightly larger pieces and left to rest in the marinade in the refrigerator for about an hour. When fully marinated, it should be threaded onto skewers to be grilled on the hot yakitori grill. 

Andfjord Salmon skewers

"Of course, you can have several things on top, but I keep it simple with just the salmon and small chunks of lemon because the marinade gives so much flavour in itself. I brush the salmon with a little marinade and sprinkle some salt on top at the very end.

I grill the skewers for about three minutes on each side until the salmon gets a delicious, caramelized surface. Then just put the skewers on a nice plate and serve. I promise that there will be a lot of 'ahhing' by the dinner guests," says Rognan enthusiastically.