Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Faroe Island Salmon
For the White Bean Salad
For the Beurre Blanc
Method
Preparing the Salmon
- 1
Season and Cook
Preheat the grill or skillet over medium-high heat. Rub the salmon fillets with olive oil, salt, and black pepper. Place the salmon skin-side down on the grill or skillet. Cook for 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork. Add lemon slices on top while cooking for extra flavor.
Making the White Bean Salad
- 2
Combine Ingredients
In a large bowl, combine the white beans, cherry tomatoes, red onion, and parsley. Drizzle with olive oil and red wine vinegar, then season with salt and black pepper. Toss gently to combine and set aside to let the flavors meld.
Preparing the Beurre Blanc
- 3
- 4
Add Wine and Reduce
Pour in the white wine and let it simmer until reduced by half.
- 5
Finish the Sauce
Lower the heat and whisk in the remaining butter a few pieces at a time, allowing each piece to melt before adding the next. Stir in the heavy cream, and season with salt and white pepper to taste.
