Faroe Island Salmon Recipe

Preparation and Cooking Steps

1. 1

   Prepare the Beurre Blanc

   In a saucepan, add the chopped shallots and white wine. Bring to a simmer over medium heat and reduce until almost all the liquid has evaporated.

2. 2

   Emulsify the Butter

   Lower the heat and start adding the butter, a few pieces at a time, whisking constantly until fully incorporated and the sauce is smooth. Season with salt and pepper to taste.

3. 3

   Sear the Salmon

   Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper. Once the oil is hot, place the salmon skin-side down in the pan and sear for about 4-5 minutes until the skin is crispy.

4. 4

   Finish Cooking the Salmon

   Flip the salmon fillets and cook for another 3-4 minutes or until the salmon is cooked to your desired doneness.

5. 5

   Prepare the Treviso

   While the salmon is cooking, slice the treviso into quarters and sauté in a separate pan with a little olive oil for about 2-3 minutes until slightly wilted.

6. 6

   Plate the Dish

   Place the sautéed treviso on the plate, top with the seared salmon, and drizzle with the beurre blanc sauce. Garnish with fresh dill.