Faroe Island Salmon Provençal Recipe

Cooking Instructions

1. 1

   Prepare the Orange Beurre Blanc

   In a saucepan, combine shallots and white wine. Simmer until reduced by half. Add heavy cream and reduce again. Whisk in cold butter gradually until the sauce is smooth. Stir in orange zest, and season with salt and pepper to taste. Set aside.

2. 2

   Cook the Potatoes

   Boil the Potatoes Parisienne in salted water until tender. Drain and set aside.

3. 3

   Prepare the Asparagus

   In a skillet, heat some olive oil over medium heat. Add trimmed asparagus and sauté until tender yet crisp, about 5-7 minutes. Season with salt and pepper.

4. 4

   Cook the Salmon

   Season the salmon fillets with salt, pepper, and chopped rosemary. Preheat a pan over medium-high heat and add olive oil. Cook the salmon for about 4-5 minutes on each side, or until cooked through and flaky.

5. 5

   Serve

   On each plate, arrange the salmon fillet, sautéed asparagus, and potatoes Parisienne. Drizzle with the orange beurre blanc and garnish with sliced fennel and additional rosemary if desired.