Restaurants›Top of the Market - San Diego›Faroe Islands Salmon Recipe

Faroe Islands Salmon Recipe

Inspired by Top of the Market - San Diego
Time1h
Serves4

sunchoke, tuscan kale, tapenade verte, dill beurre blanc

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.

Main Ingredients

Tapenade Verte

Dill Beurre Blanc

Method

Preparation

1

Prepare Tapenade Verte

In a food processor, combine green olives, capers, parsley, lemon juice, and olive oil. Blend until smooth and set aside.

2

Prepare Dill Beurre Blanc

In a saucepan, combine white wine and shallots. Simmer until reduced by half, then add heavy cream and reduce again. Gradually whisk in cold butter until emulsified, then stir in chopped dill and keep warm.

3

Cook Sunchokes and Kale

Peel and slice the sunchokes. In a skillet, sauté sunchokes in olive oil until golden and tender. Add kale and cook until wilted. Season with salt and pepper.

Cooking Salmon

4

Cook Salmon

Season the salmon fillets with salt and pepper. In a skillet over medium heat, sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.

Plating

5

Assemble the Dish

On a plate, arrange the sautéed sunchokes and kale, place the salmon on top, drizzle with dill beurre blanc, and finish with a spoonful of tapenade verte.