Faroe Island Salmon Recipe

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.

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.

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.

Finish the Risotto

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

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.

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.

Serve

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