Honey And Lavender Glazed Grilled Faroe Island Salmon Recipe
Parsnip Purée ~ Roasted Delicata Squash ~ Herb Salad
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Ingredients
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Salmon
Parsnip Purée
Roasted Delicata Squash
Herb Salad
Method
Preparation
- 1
Prepare the Salmon
In a small bowl, mix honey, dried lavender, olive oil, salt, and black pepper. Brush the mixture over the salmon fillets and let marinate for at least 30 minutes.
- 2
Prepare the Parsnip Purée
Boil the parsnips in salted water until tender, about 15 minutes. Drain and blend with butter, heavy cream, salt, and black pepper until smooth.
- 3
Roast the Delicata Squash
Preheat the oven to 400°F (200°C). Toss the squash slices with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20 minutes or until tender and slightly caramelized.
- 4
Grilling the Salmon
- 5
Plating
- 6
Serve
On each plate, spread a generous amount of parsnip purée, top with grilled salmon, add a side of roasted delicata squash, and finish with a handful of herb salad.
