Faroe Island Salmon Recipe
beluga lentils, roasted sweet corn, red pepper, cilantro crema
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lentils
Rinse the beluga lentils under cold water. In a medium saucepan, combine lentils with 3 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until tender. Drain any excess water and set aside.
- 2
Roast the Corn and Pepper
If using fresh sweet corn, cut the kernels off the cob. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the corn and diced red bell pepper, season with salt and pepper, and sauté for about 5-7 minutes until lightly charred. Set aside.
- 3
Cook the Salmon
Preheat the oven to 400°F (200°C). Place the Faroe Island salmon filets on a baking sheet lined with parchment paper. Drizzle with remaining olive oil, and season with salt and black pepper. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
- 4
Make the Cilantro Crema
In a blender or food processor, combine chopped cilantro, sour cream (or Greek yogurt), lime juice, and a pinch of salt. Blend until smooth and creamy.
- 5
Assemble the Dish
On each plate, create a bed of beluga lentils, top with roasted corn and red pepper mixture, and place a salmon filet on top. Drizzle with cilantro crema before serving.
