Italiensk variant av Andfjord-laks i jerngryte

– Italienere er gale etter laks, og spesielt norsk laks. Hver laksebit du finner i Italia, er norsk. Jeg bodde i Italia i to år da jeg var ung, og denne retten er noe vi laget mye der nede, forteller kokken 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.  


  • Salmon fillets with skin, dry with paper towels 4 pcs
  • Salt and pepper, to taste 1 pcs
  • Salted butter 3 tbsp
  • Garlic cloves, finely chopped 3 pcs
  • Cherry tomatoes (can or fresh), halved 400 ml
  • Baby spinach (or plain, chopped into smaller pieces) 220 g
  • Heavy cream 125 ml
  • Grated Parmesan or Grana Padano 75 ml
  • Finely chopped herbs 75 ml

Andfjord Salmon er et norsk selskap som produserer atlantisk laks på land på Kvalnes på Andøya i Vesterålen. Selskapet er notert på Oslo Børs under tickeren ANDF.