Faroe Island Salmon* Recipe

Preparation Instructions

1. 1

   Prepare the Beurre Blanc

   In a saucepan, combine white wine and lemon juice. Bring to a simmer over medium heat and reduce by half. Whisk in butter, one piece at a time, until fully melted and emulsified. Stir in chopped chives and fresh herbs. Keep warm.

2. 2

   Cook the Risotto

   In a large skillet, heat olive oil over medium heat. Add sliced leek and diced carrot, sauté until soft. Stir in Arborio rice and cook for 2 minutes. Gradually add broth, one ladle at a time, stirring frequently until absorbed, about 18-20 minutes. Stir in Parmesan cheese.

3. 3

   Cook the Salmon

   Season salmon fillets with salt and black pepper. In a separate skillet, heat olive oil over medium-high heat. Cook salmon for 4-5 minutes on each side or until cooked through and golden brown.

4. 4

   Plate the Dish

   Spoon risotto onto plates, top with salmon, and drizzle with lemon-herb beurre blanc. Garnish with additional chives if desired.