Veggie mix Nordic style with baked salmon


Serves 10

2kg Veggie mix Nordic style Ardo
1kg Green asparagus Ardo
50g Shallots Ardo
30g 8-herbs mix Ardo
5g Garlic Ardo
1kg salmon fillet
2dl white wine
2dl water
2dl white wine vinegar
10 black pepper corns
2 bay leaves
150g butter
olive oil
salt and pepper


Gluten, Soy, Milk, Fish



  1. Combine the shallots, garlic, white wine, water, white wine vinegar, pepper corns and bay leaves in a high pan. Reduce the mixture to 1/3 on a low heat. Sieve through a fine sieve.
  2. Mix 4 tablespoons of the reduction with a dash of cream in a high sauce pan and simmer on a low heat. The rest of the reduction can be frozen for a later use.
  3. Cut the cold butter into pieces and add to the sauce. Season with lime juice, salt and pepper. Add the 8-herbs mix before serving.


  1. Portion the salmon into 10 pieces, season and bake until crispy in a hot pan with some olive oil.
  2. Grill the asparagus in a hot grill pan and season with salt and pepper.
  3. Warm up the Veggie mix Nordic style according to the packaging instructions.
  4. Serve together on a plate and finish with the white wine sauce.
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