Jul 14 2026
Restaurants›Rue Saint Marc›Faroe Islands Salmon Recipe

Faroe Islands Salmon Recipe

Inspired by Rue Saint Marc
Time2h
Serves4

braised red cabbage, white apple purée, confit rutabaga, dill

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Ingredients

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Braised Red Cabbage

White Apple Purée

Confit Rutabaga

Dill Garnish

Faroe Islands Salmon

Method

Braised Red Cabbage

  1. 1

    Prepare the Cabbage

    Begin by slicing the red cabbage into thin strips.

  2. 2

    Sauté Onion

    In a large pot, heat olive oil over medium heat. Add the sliced onion and sauté until translucent.

  3. 3

    Combine Ingredients

    Add the sliced cabbage, apple cider vinegar, sugar, salt, and water to the pot. Stir well to combine.

  4. 4

    Braised Cooking

    Cover the pot and reduce heat to low. Cook for 45 minutes, stirring occasionally until the cabbage is tender.

White Apple Purée

  1. 5

    Cook Apples

    In a saucepan, combine the chopped apples with water and lemon juice. Bring to a boil over medium heat.

  2. 6

    Simmer Apples

    Reduce heat to low and cover the saucepan. Simmer for 15-20 minutes until the apples are soft.

  3. 7

    Puree Apples

    Transfer the cooked apples to a blender and add salt. Blend until smooth and creamy.

Confit Rutabaga

  1. 8

    Melt Butter

    In a skillet, heat olive oil and butter over medium heat.

  2. 9

    Sauté Rutabaga

    Add diced rutabaga and salt, stirring to coat. Cook for 5 minutes.

  3. 10

    Confit Cooking

    Add water, cover, and reduce the heat to low. Cook for 30 minutes until the rutabaga is tender.

Cooking Salmon

  1. 11

    Preheat Oven

    Preheat your oven to 375°F (190°C).

  2. 12

    Season Salmon

    Season the salmon fillets with salt and black pepper.

  3. 13

    Sear Salmon

    In an oven-safe skillet, heat olive oil over medium-high heat. Sear the salmon fillets for 2-3 minutes on each side until browned.

  4. 14

    Bake Salmon

    Transfer the skillet to the preheated oven and bake for 10-12 minutes until the salmon is cooked through.

Plating

  1. 15

    Plate Cabbage and Purée

    On each plate, place a generous spoonful of white apple purée, followed by a portion of braised red cabbage.

  2. 16

    Plate Rutabaga

    Add a portion of confit rutabaga next to the cabbage.

  3. 17

    Plate Salmon and Garnish

    Finally, place a seared salmon fillet on top of the vegetables. Garnish with chopped dill.

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