Faroe Islands Salmon Recipe

Bring a medium saucepan of salted water to a simmer. Add peas and cook until bright green and just tender, about 2–3 minutes for fresh peas, 1–2 minutes for frozen (do not overcook). Drain and reserve 2–3 tablespoons of the cooking liquid.

In the same saucepan over medium heat, melt 1 tablespoon butter with 1/2 tablespoon olive oil. Add the chopped onion (or shallot) and a pinch of salt; cook until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Return the drained peas to the pan, add stock and heavy cream, and warm for 1 minute. Transfer mixture to a blender or use an immersion blender; add chopped mint and blend to a smooth purée, adding reserved cooking liquid or extra stock 1 tablespoon at a time to reach a spoonable but thick consistency.

Taste and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon lemon juice. Keep warm on very low heat or cover and set aside.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

Toss mushrooms with 1 1/2 tablespoons olive oil, thyme, minced garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper on the prepared sheet in a single layer.

Roast in the hot oven until mushrooms are browned at the edges and tender, 12–16 minutes, stirring once halfway through. Remove from oven and keep warm.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced shallot and cook 2–3 minutes until softened.

Add sliced garlic and cook 30 seconds until fragrant. Add torn kale in batches, wilting each addition slightly before adding more so it fits in the pan.

Pour in 1/2 cup stock, cover the pan, and reduce heat to medium-low. Braise the kale until tender and bright green, about 6–8 minutes.

Uncover, stir in 1 teaspoon apple cider vinegar, season with 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes, and cook until most liquid evaporates, 1–2 minutes. Keep warm.

Pat salmon fillets dry with paper towels. Season both sides with 1 1/2 teaspoons sea salt and 1 teaspoon freshly ground black pepper, pressing the seasoning into the flesh.

Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and press gently with a spatula for 10–15 seconds to ensure even contact. Sear without moving until the skin is crisp and the fillets are cooked about two-thirds of the way up the side, about 3–4 minutes depending on thickness.

Reduce heat to medium-low, add 1 tablespoon unsalted butter to the pan and spoon melted butter over the tops of the fillets for 30 seconds. Transfer the skillet to the preheated oven (or place fillets on a baking sheet) and roast at 425°F (220°C) for 4–6 minutes for medium doneness (adjust time for thickness and preferred doneness). Remove from oven and let rest 1–2 minutes. If you prefer to finish on the stove, cover and cook another 1–2 minutes off heat.

Spoon a generous smear of warm pea purée onto each plate (about 1/2 cup per serving).

Place a portion of braised kale (about 1/2 cup) slightly off-center on the purée and arrange 3–4 tablespoons of roasted mushrooms alongside.

Top each bed of kale and mushrooms with a salmon fillet, skin-side up or down per preference. Drizzle each plate with 1 teaspoon extra virgin olive oil and a few drops of pan juices if available.

Garnish with microgreens or chopped chives and serve with a lemon wedge. Adjust seasoning to taste and serve immediately.