Grilled Faroe Island Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Risotto

   In a medium saucepan, bring the chicken broth to a simmer. In another pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped King Trumpet mushrooms and sauté until tender. Add the Arborio rice and stir for 2 minutes. Pour in the dry Riesling wine and stir until absorbed. Gradually add the simmering broth, one ladle at a time, stirring frequently until the rice is creamy and al dente. Stir in half the butter, garlic, and fresh herbs. Season with salt and pepper to taste.

2. 2

   Cook the Prosciutto and Peas

   In a separate pan, cook the slices of La Quercia prosciutto until crispy. Remove and set aside. In the same pan, add a little olive oil if needed and toss in the English peas, cooking until bright green and tender. Season with salt and pepper.

3. 3

   Grill the Salmon

   Preheat the grill to medium-high heat. Season the Faroe Island salmon fillets with olive oil, salt, and black pepper. Place the fillets skin-side down on the grill and cook for 4-5 minutes on each side or until the salmon is cooked through and flakes easily.

4. 4

   Prepare the Garlic Cream Sauce

   In a small saucepan, melt the remaining butter and add minced garlic. Sauté until fragrant. Stir in a splash of Riesling and reduce the heat. Add a bit of cream and simmer until slightly thickened. Season with salt and pepper.

5. 5

   Plate the Dish

   On each plate, place a generous scoop of King Trumpet mushroom risotto. Top with grilled salmon, crispy prosciutto, and sautéed peas. Drizzle with the garlic cream sauce and finish with a pat of herb butter.