Faroe Island Salmon Recipe
Naturally raised 6 oz. salmon filet, paired with prairie sauce, served alongside a wild rice pilaf
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Faroe Island Salmon
Method
Cooking Instructions
Prepare the wild rice pilaf
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, celery, and carrot. Sauté for about 5 minutes until softened.
Cook the wild rice
Add the wild rice to the sautéed vegetables and stir to combine. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the liquid is absorbed.
Prepare the salmon
While the rice is cooking, preheat your oven to 375°F (190°C). Season the salmon filet with salt, black pepper, lemon juice, and fresh dill.
Bake the salmon
Place the seasoned salmon on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes, or until the salmon flakes easily with a fork.
Serve
Once the salmon is cooked and the wild rice pilaf is ready, plate the rice and top with the salmon filet. Drizzle prairie sauce over the salmon and serve immediately.