Grilled Faroe Island Salmon Recipe
Pink & Black Peppercorn Crust, Okinawa Sweet Potato, Autumn Market Vegetables, Squash Brodo
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Salmon
Crush the pink and black peppercorns together using a mortar and pestle or a spice grinder. Rub the salmon fillets generously with olive oil, then coat them with the crushed peppercorns, salt, and fresh herbs. Let marinate for 15 minutes.
- 2
Cook the Sweet Potatoes
Peel and cube the Okinawa sweet potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and set aside.
- 3
Prepare the Vegetables
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the zucchini, carrots, and bell peppers. Sauté until they are tender, about 5-7 minutes. Season with salt and pepper, and set aside.
- 4
Make the Squash Brodo
In a pot, heat the remaining 2 tbsp of olive oil over medium heat. Add the cubed squash and sauté for 5 minutes. Pour in the vegetable broth and bring to a simmer. Cook for about 15 minutes, until the squash is soft. Blend until smooth and season with salt and pepper.
- 5
- 6
Serve
On each plate, place a generous scoop of the Okinawa sweet potatoes, a portion of sautéed autumn market vegetables, and a piece of grilled salmon. Drizzle the squash brodo around the plate and garnish with additional herbs if desired.
