Pan Roasted Faroe Island Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Confit Potatoes

   In a medium pot, cover the fingerling potatoes with olive oil and add salt. Heat over low heat for about 30 minutes or until the potatoes are tender. Remove from heat and set aside.

2. 2

   Pickle the Shallots

   In a small saucepan, combine champagne vinegar and a pinch of salt. Bring to a simmer, add sliced shallots, and simmer for 5 minutes. Remove from heat and let cool.

3. 3

   Crispy Capers

   In a small skillet, heat olive oil over medium heat. Add capers and fry until crispy, about 3-4 minutes. Remove and drain on paper towels.

4. 4

   Cook the Salmon

   In a large skillet, heat olive oil over medium-high heat. Season the salmon fillets with salt and black pepper. Place salmon skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes or until the salmon is cooked to your liking.

5. 5

   Assemble the Dish

   On each plate, place a bed of rocket greens. Add a portion of confit fingerling potatoes, top with the cooked salmon, pickled shallots, crispy capers, and boquerones. Drizzle with additional olive oil if desired.