Jul 14 2026
Restaurants›Banks' Seafood Kitchen and Raw Bar›Char-grilled Faroe Island Salmon Recipe

Char-grilled Faroe Island Salmon Recipe

Inspired by Banks' Seafood Kitchen and Raw Bar
Time1h 30m
Serves4

Beech mushroom confit, red vein sorrel, butternut cream, red onion marmalade brioche

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Ingredients

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Salmon

Beech Mushroom Confit

Butternut Cream

Red Onion Marmalade

Brioche

Garnish

Method

Prepare the Salmon

  1. 1

    Marinate the Salmon

    In a bowl, mix olive oil, salt, and black pepper. Coat the salmon fillets with the mixture and let them marinate for at least 30 minutes.

  2. 2

    Grill the Salmon

    Preheat the grill to medium-high heat. Grill the salmon fillets for about 5-6 minutes on each side or until cooked through and flaky.

Make Beech Mushroom Confit

  1. 3

    Sauté the Mushrooms

    In a saucepan, heat the olive oil over low heat. Add the minced garlic and fresh thyme, and sauté for 1-2 minutes until fragrant.

  2. 4

    Cook the Mushrooms

    Add the beech mushrooms to the saucepan and gently cook on low heat for about 20 minutes until tender and infused with garlic and thyme flavor.

Prepare Butternut Cream

  1. 5

    Cook Butternut Squash

    In a pot, add the diced butternut squash and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain.

  2. 6

    Blend the Cream

    In a blender, combine the cooked butternut squash, heavy cream, salt, and grated nutmeg. Blend until smooth and creamy.

Make Red Onion Marmalade

  1. 7

    Sauté Onions

    In a skillet, heat olive oil over medium heat. Add the thinly sliced red onions and sauté for about 10 minutes until they are soft.

  2. 8

    Add Sugar and Vinegar

    Stir in the sugar and balsamic vinegar. Reduce heat to low and cook for another 20-30 minutes until the mixture thickens into a marmalade consistency.

Toast the Brioche

  1. 9

    Prepare Brioche

    Spread butter on both sides of the brioche slices.

  2. 10

    Toast the Bread

    In a skillet over medium heat, toast the brioche slices until golden brown on both sides.

Assemble the Dish

  1. 11

    Plate the Ingredients

    On each plate, spread a layer of butternut cream, place the grilled salmon on top, and add a generous spoonful of beech mushroom confit and red onion marmalade.

  2. 12

    Garnish

    Top the dish with fresh red vein sorrel leaves for a pop of color and flavor. Serve immediately.

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