Yakitori-grilled Andfjord Salmon with mustard sauce and pearl couscous

"I have visited many famous kitchens both for work and in my personal life, and one thing the great chefs have in common is the mantra of keeping dishes simple. That's very true for this dish, which allows the salmon to shine with great flavours as an accompaniment. I use a back loin of Andfjord Salmon, which is perfect on the grill," says Rognan.

Yakitori – an indoor grill from Japan

To grill indoors in winter, Rognan uses a yakitori grill that gets very hot but can still be used inside. It comes in many different sizes, but the one used here is small enough to fit on your kitchen counter. Or preferably right on the table when serving. "It is especially popular in Japan, where the grill originated," says Rognan. He puts some oil and salt on the fish and grills it for a total of five minutes on a hot grill.

"In many places in Asia, it's common to put a grill like this hot on the table and let people grill meat and vegetables directly on the grill themselves. This trend has also come to Norway, and several restaurants in big cities offer this concept, which is both social and very tasty."

Salmon with pearl couscous and steamed spinach

As an accompaniment to the Andfjord salmon, Rognan makes a delicious and tasty mustard sauce with just four ingredients, as well as pearl couscous and steamed spinach. "Together, they make for fantastic flavours," says Rognan.

"The mustard sauce is easily made with sour cream, Dijon mustard, lemon and salt. Pearl couscous is filling and is a good and healthy alternative to potatoes or rice. Boil with a little salt for 20 minutes. I briefly steam the spinach in a pan with olive oil and a little salt. Look at this dish: so simple, so visually delicious, and so good," says the chef, presenting a delightful and colourful dish.