Faroe Island Salmon Recipe
Saffron, Citrus Condiment, Vadouvan Squash Velouté
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Ingredients
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Salmon
Saffron Citrus Condiment
Vadouvan Squash Velouté
Method
Salmon Preparation
- 1
Prepare the Salmon
Preheat your oven to 400°F (200°C). Rub the Faroe Island salmon fillets with olive oil, salt, and black pepper. Place them skin side down on a baking sheet lined with parchment paper.
- 2
Bake the Salmon
Bake the salmon in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork.
Saffron Citrus Condiment Preparation
- 3
Combine Ingredients
In a small saucepan, combine saffron threads, orange juice, lemon juice, and honey. Heat over low heat until warmed through.
- 4
Season
Add salt to taste and stir to combine. Keep warm until ready to serve.
Vadouvan Squash Velouté Preparation
- 5
- 6
Add Squash and Spices
Stir in the diced butternut squash and vadouvan spice blend. Cook for 2-3 minutes until fragrant.
- 7
Simmer
Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the squash is tender, about 15-20 minutes.
- 8
Blend the Velouté
Once the squash is tender, use an immersion blender to puree the soup until smooth. Stir in the coconut milk and season with salt to taste.
