Faroe Island Salmon Recipe
Herb Bread Crumbs, Marinated Lion's Mane Mushrooms, Bok Choy, Celery Root & Parsnip Puree
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Make the Herb Bread Crumbs
In a mixing bowl, combine bread crumbs, chopped parsley, and dill. Drizzle with 2 tablespoons of olive oil and mix until evenly coated.
- 3
Prepare the Celery Root & Parsnip Puree
Peel and chop the celery root and parsnips into small pieces. Boil in salted water until tender, about 15-20 minutes. Drain and blend in a food processor until smooth, adding olive oil and salt to taste.
- 4
Cook the Bok Choy
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add bok choy and sauté for 3-5 minutes until tender. Season with salt and pepper.
- 5
Cook the Salmon
Preheat the oven to 375°F (190°C). Place the marinated salmon fillets on a baking sheet and top with the herb bread crumbs. Bake for 15-20 minutes until the salmon is cooked through and the topping is golden.
- 6
Plate the Dish
On each plate, add a generous scoop of the celery root and parsnip puree, place the sautéed bok choy on the side, and top with the baked salmon. Garnish with any remaining herbs if desired.
