Grilled Faroe Isle Salmon Recipe

Prepare the Quinoa

Rinse the red quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Fluff with a fork and set aside.

Prepare the Carrots

Peel and slice the carrots into thin strips. Toss with olive oil, salt, and pepper. Grill or roast the carrots at 400°F (200°C) for about 20-25 minutes until charred and tender.

Make the Onion Confit

Slice the red onion thinly. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion, a pinch of salt, and cook slowly, stirring occasionally, for about 15-20 minutes until soft and caramelized.

Cook the Kale

In another pan, heat the remaining tablespoon of olive oil over medium heat. Add the lacinato kale and sauté for about 5-7 minutes until wilted. Season with salt and pepper.

Grill the Salmon

Preheat the grill to medium-high heat. Brush the salmon fillets with sesame oil and season with salt and pepper. Grill the salmon for about 4-6 minutes per side, or until it flakes easily with a fork.

Prepare the Miso Sauce

In a small bowl, mix the shiro miso paste with a little water to create a smooth sauce. Adjust thickness with more water if necessary.

Assemble the Dish

On each plate, place a serving of quinoa, top with the grilled salmon, charred carrots, sautéed kale, and onion confit. Drizzle with the miso sauce before serving.