Salmone Alla Griglia * Recipe

Cooking Directions

1. 1

   Prepare the Roasted Pepper Aioli

   In a blender, combine roasted red bell pepper, mayonnaise, garlic, olive oil, lemon juice, salt, and black pepper. Blend until smooth and set aside.

2. 2

   Cook the Black Risotto

   In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add Arborio rice and stir for 2 minutes. Gradually add 4 cups of water or broth, stirring frequently. After 15 minutes, add black squid ink, and cook until the rice is creamy and al dente.

3. 3

   Prepare the Baby Carrots

   In a separate pot, boil baby carrots in salted water for about 5-7 minutes until tender. Drain and toss with a tablespoon of olive oil and fresh parsley.

4. 4

   Grill the Salmon

   Preheat the grill to medium-high heat. Season the Faroe Islands salmon fillets with salt, black pepper, and a drizzle of olive oil. Grill for about 4-5 minutes on each side or until cooked through.

5. 5

   Plate the Dish

   On each plate, create a bed of black risotto, place grilled salmon on top, arrange baby carrots on the side, and drizzle with roasted pepper aioli.