Faroe Island Salmon Recipe
Fall Succatosh, Corn Butter Sauce, Maple Glaze
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Ingredients
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Faroe Island Salmon
Fall Succatosh
Corn Butter Sauce
Maple Glaze
Method
Faroe Island Salmon
- 1
- 2
Bake the Salmon
Place the salmon fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Fall Succatosh
- 3
Cook the Vegetables
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the butternut squash and cook for 5 minutes, stirring occasionally. Then add the red bell pepper and green beans, cooking for an additional 5 minutes.
- 4
Add Corn and Broth
Stir in the fresh corn kernels and vegetable broth, followed by thyme, salt, and black pepper. Cover and simmer for 10-12 minutes until the squash is tender.
Corn Butter Sauce
- 5
- 6
Blend the Sauce
Add the heavy cream, salt, and black pepper to the saucepan. Stir well, then use an immersion blender to blend the mixture until smooth. Keep warm.
Maple Glaze
- 7
Mix the Glaze
In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, and minced garlic until well combined.
- 8
Glaze the Salmon
Once the salmon is cooked, brush the maple glaze over the top of each fillet and let it sit for a couple of minutes to set.
