Faroe Island Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Rub with 2 tbs olive oil and let rest at room temperature for 10 minutes while you prepare vegetables and sauce.

Pan-sear salmon

Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tbs olive oil if needed. Place salmon skin-side down and press gently with a spatula for 20–30 seconds to ensure even contact. Sear skin-side down for 4–5 minutes until the skin is crisp and the flesh has cooked about two-thirds of the way up. Flip and cook flesh-side 1–2 minutes more. For thicker fillets, finish in a 400°F (200°C) oven for 4–6 minutes until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Remove salmon to a warm plate and tent with foil to rest 3–4 minutes.

Cook fingerling potatoes

Place halved fingerling potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a simmer and cook until just tender, about 10–12 minutes depending on size. Drain and set aside.

Sauté vegetables

While potatoes cook, heat a large sauté pan over medium heat. Add 2 tbs extra-virgin olive oil and 1 tbs butter. Add sliced fennel and julienned leeks; season with 1 tsp salt and 1 tsp pepper. Sauté, stirring, until softened and beginning to caramelize, about 6–8 minutes. Add halved potatoes and continue to cook another 3–4 minutes to brown the potatoes slightly. Add asparagus (cut into 2–3 inch lengths if large) and cook until bright green and tender-crisp, 3–4 minutes. In the last minute, toss in halved tricolor cherry tomatoes to warm through but remain juicy. Adjust seasoning to taste.

Segment oranges

Using a sharp paring knife, remove the peel and pith from the oranges, then carefully cut out the segments (supremes) between membranes. Collect any juice that runs from the process and reserve it for the sauce. Keep segments chilled until plating.

Reduce aromatics

In a small saucepan, combine 1 cup dry white wine, 2 tbs white wine vinegar, and 2 tbs finely minced shallot. Bring to a simmer and reduce until about 3–4 tablespoons of liquid remain (this concentrates flavor), about 8–10 minutes. Add up to 1/4 cup of the reserved orange juice and continue to simmer 1 minute to meld flavors. Optionally stir in 2 tbs heavy cream to stabilize the emulsification.

Mount butter into sauce

Lower heat to very low. Whisk in the cold butter cubes a few pieces at a time, allowing each addition to melt and emulsify before adding the next. Maintain the sauce temperature below a gentle simmer (aim for warm, not boiling) so the emulsification holds. When all butter is incorporated, whisk in 1 tsp orange zest, 1 tsp salt, and 1 tsp white or fine black pepper. Taste and adjust seasoning; if sauce is too tart, a pinch of sugar can be added. Keep sauce warm (in a double boiler or over the lowest heat) until plating.

Plate and finish

Divide the fennel-leek-potato-asparagus mixture among 4 warm plates. Place a salmon fillet atop each bed of vegetables. Spoon 2–3 tbs of the warm orange beurre blanc around and slightly over the fish (reserve some for service). Arrange 3–4 orange segments and a few tricolor cherry tomato halves on each plate. Sprinkle chopped fennel fronds and microgreens or dill over the fish. Serve immediately with lemon or extra orange wedges on the side.