leek & carrot risotto, chive, lemon-herb 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.

Prepare the Beurre Blanc

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.

Cook the Risotto

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.

Cook the Salmon

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

Plate the Dish

Faroe Island salmon fillets

Olive oil

Salt

Black pepper

Arborio rice

Leek, sliced

Carrot, diced

Chicken or vegetable broth

White wine

Parmesan cheese, grated

Butter

Chives, chopped

Lemon juice

Fresh herbs (like parsley, dill)

FAROE ISLAND SALMON*

Make FAROE ISLAND SALMON* Recipe in just 45m. leek & carrot risotto, chive, lemon-herb beurre blanc

Faroe Island Salmon* Recipe

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