Faroe Islands Salmon* Recipe

Remove salmon from refrigerator 15–20 minutes before cooking to come closer to room temperature. Pat dry with paper towel.

Season

Brush both sides lightly with 2 tbs olive oil. Sprinkle 1 tsp sea salt and 1 tsp black pepper evenly over fillets. Zest the lemon and sprinkle a little zest over each fillet; reserve lemon for serving.

Cook (pan-sear & finish)

Heat a large nonstick or stainless steel skillet over medium-high heat until shimmering. Place salmon skin-side down and press gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and the sides have cooked about one-third up. Flip and reduce heat to medium. Cook 2–3 minutes more for medium (adjust ±1–2 minutes for doneness preference). Remove to a warm plate, cover loosely with foil and rest 3–4 minutes. Alternate: you may roast at 200°C/400°F for 8–10 minutes skin-side down for an even finish.

Squeeze fresh lemon juice over fillets just before serving.

Prepare vegetables

Core and seed the bell peppers and cut into thin 1/4" strips. Thinly slice the red onion and separate into rings. Place peppers and onion in a mixing bowl.

Dress

Whisk together 1 tbs extra virgin olive oil, 1 tbs fresh lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over peppers and onions and toss to coat. Let sit 10 minutes to soften the onion and marry flavors. Stir in 2 tbs chopped parsley immediately before serving.

Make zhoug

In a food processor or blender combine 1 cup cilantro, 1/4 cup parsley, 1 green chili (adjust to heat preference), 2 garlic cloves, 1/2 tsp ground cumin, 1/4 tsp ground cardamom, 1 tbs lemon juice and 1/2 tsp salt. Pulse to a coarse paste. With the motor running, drizzle in 3 tbs olive oil until sauce is bright, loose but still slightly chunky. Taste and adjust salt, lemon or chili. If too thick, add 1–2 tsp water or more olive oil to reach desired consistency.

Transfer to a bowl and refrigerate until ready to serve. Zhoug keeps well covered for 2–3 days.

Rinse

Rinse 1.5 cups basmati rice under cold water until water runs clear to remove excess starch. Drain thoroughly.

Cook

In a medium saucepan bring 2.25 cups water and 1/2 tsp salt to a boil. Add rice and 1 tbs butter or oil, stir once, cover with a tight-fitting lid and reduce heat to low. Simmer gently for 12–14 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 8 minutes. Fluff with a fork before serving.

Plate: spoon a little zhoug onto the plate or warm shallow bowl. Place a scoop of basmati rice (if using) beside it. Put a salmon fillet on top or alongside the rice. Arrange a generous portion of the sweet pepper & red onion salad next to the salmon.

Garnish with lemon wedges, a spoonful of extra zhoug, and scatter microgreens or parsley. Serve immediately so the salmon skin stays crisp.