Faroe Island Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Risotto

   In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add finely chopped shallots and minced garlic, sautéing until translucent.

2. 2

   Cook the Mushrooms

   Add sliced mushrooms to the saucepan and cook until they are softened, about 5 minutes. Stir in Arborio rice and toast for 2 minutes.

3. 3

   Add Broth Gradually

   Pour in the vegetable broth one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.

4. 4

   Finish the Risotto

   Remove from heat and stir in mascarpone and grated Parmesan cheese. Season with salt and black pepper to taste. Keep warm.

5. 5

   Grill the Asparagus

   While the risotto is cooking, preheat a grill or grill pan. Toss asparagus with the remaining olive oil, salt, and pepper. Grill for 3-4 minutes until tender and slightly charred.

6. 6

   Cook the Salmon

   Season the Faroe Island salmon fillets with salt and pepper. In a skillet, heat a tablespoon of olive oil over medium-high heat. Cook salmon for about 4-5 minutes on each side, or until cooked to your preference.

7. 7

   Serve

   To serve, place a generous scoop of risotto on each plate, top with grilled asparagus, and a salmon fillet. Drizzle with romesco sauce.