Skin-on Faroe Island Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Spaghetti Squash

   Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt, pepper, and cinnamon. Place cut-side down on a baking sheet and roast for 30-40 minutes or until tender. Once cooked, use a fork to scrape out the spaghetti-like strands.

2. 2

   Make the Spinach & Pecan Pesto Cream

   In a food processor, combine fresh spinach, pecans, and a pinch of salt. Pulse to combine. Gradually add heavy cream while blending until smooth. Adjust seasoning to taste.

3. 3

   Prepare the Salmon

   Season the Faroe Island salmon fillets with salt and pepper. In a skillet, melt butter over medium heat. Cook the salmon skin-side down for about 5-6 minutes until crispy, then flip and cook for another 3-4 minutes until cooked through.

4. 4

   Make the Pecan Tuille

   Preheat the oven to 350°F (175°C). In a bowl, whisk together egg whites and powdered sugar until frothy. Gradually fold in flour and finely chopped pecans. Spread thinly on a parchment-lined baking sheet and bake for 10-12 minutes until golden. Let cool and then shape into tuilles.

5. 5

   Plating

   On each plate, place a generous portion of spaghetti squash, top with salmon, drizzle with spinach and pecan pesto cream, and garnish with pomegranate seeds and a pecan tuile.