Seared Faroe Island Salmon (gf) Recipe
flat #12 mushroom risotto, chef's garden kale, truffle vinaigrette
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Cook the Rice
Add Arborio rice to the pan and stir for 2 minutes. Gradually add vegetable broth, one ladle at a time, stirring constantly until absorbed. Repeat until rice is creamy and cooked, about 20 minutes.
- 3
Finish the Risotto
Stir in Parmesan cheese, salt, and black pepper. Set aside and keep warm.
- 4
Sear the Salmon
In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the salmon fillets with salt and black pepper. Place skin-side down and sear for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes until cooked through.
- 5
Sauté the Kale
In the same skillet, add fresh kale and sauté for 2-3 minutes until wilted. Drizzle with truffle oil.
- 6
Serve
Plate the mushroom risotto, top with seared salmon, and garnish with sautéed kale. Drizzle with additional truffle oil if desired.
