Faroe Island Salmon Recipe
edamame wasabi purée, mandarin salad, miso-sol
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Ingredients
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Salmon
Edamame Wasabi Purée
Mandarin Salad
Miso-sole
Method
Salmon Preparation
- 1
Season the Salmon
Pat the Faroe Island salmon fillets dry with paper towels. Drizzle olive oil over the fillets and season with salt and black pepper on both sides.
- 2
Cook the Salmon
Heat a non-stick skillet over medium-high heat. Place the seasoned salmon fillets skin-side down and cook for about 4-5 minutes. Flip and cook for an additional 4-5 minutes or until cooked through and golden brown.
Edamame Wasabi Purée Preparation
- 3
Cook the Edamame
In a small pot, bring water to a boil. Add the frozen edamame and cook for 3-5 minutes until tender. Drain and rinse under cold water.
- 4
Make the Purée
In a blender, combine the cooked edamame, wasabi paste, lemon juice, salt, and water. Blend until smooth. Adjust seasoning to taste and set aside.
Mandarin Salad Preparation
- 5
Prepare the Salad
In a large bowl, combine the mixed greens, mandarin orange segments, and sliced cucumber.
- 6
Dress the Salad
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine.
Miso-Sole Preparation
- 7
Prepare Miso-Sole Sauce
In a small bowl, whisk together the miso paste, soy sauce, honey, sesame oil, and water until smooth.
Assembly
- 8
Plate the Dish
On a serving plate, spread a generous dollop of the edamame wasabi purée. Place the cooked salmon fillet on top and drizzle with the miso-sole sauce. Serve the mandarin salad on the side.
