Faroe Island Salmon Recipe
arugula and fennel salad, olives, citrus vinaigrette
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Ingredients
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Salad Ingredients
Garnish (optional)
Method
Preparation of Salad
- 1
Prepare the Fennel
Trim the fennel bulb by removing the stalks and fronds. Cut the bulb in half, remove the core, and thinly slice the fennel using a sharp knife or mandoline.
- 2
Prepare the Citrus
Zest the orange and lemon, then juice both fruits into a small bowl, discarding any seeds.
- 3
Make the Vinaigrette
In a separate bowl, whisk together the orange juice, lemon juice, olive oil, honey, salt, and black pepper until well combined.
- 4
Combine the Salad
In a large bowl, combine the arugula, sliced fennel, black olives, and vinaigrette. Toss gently to combine and coat the ingredients with the dressing.
Cooking the Salmon
- 5
Prepare the Salmon
Pat the Faroe Island salmon fillets dry with paper towels and season both sides with salt and black pepper.
- 6
Cook the Salmon
Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil to the pan. Once hot, place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes, until the skin is crispy. Carefully flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
Assembly
- 7
Plate the Dish
On a serving plate, place a generous portion of the arugula and fennel salad. Top with a cooked salmon fillet. If using, sprinkle fresh dill over the top for garnish.
- 8
Serve
Serve immediately while the salmon is warm. Enjoy your Faroe Island salmon with arugula and fennel salad!