Faroe Island Salmon Recipe

Cooking Instructions

1. 1

   Prepare Quinoa

   Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.

2. 2

   Roast Tomatoes

   Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast for 20 minutes until soft and slightly caramelized.

3. 3

   Sauté Kale and Chickpeas

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped kale and chickpeas, sauté for about 5 minutes until the kale wilts. Season with salt and pepper.

4. 4

   Prepare Fennel Olive Tapenade

   In a bowl, mix the chopped fennel, black olives, lemon juice, and remaining tablespoon of olive oil. Adjust seasoning with salt and pepper.

5. 5

   Cook Salmon

   Season the salmon fillets with salt and pepper. In the same skillet used for the kale, add a bit more olive oil if needed and sear the salmon over medium-high heat for about 4-5 minutes on each side or until cooked through.

6. 6

   Assemble the Dish

   On each plate, serve a portion of quinoa topped with the sautéed kale and chickpeas. Place a salmon fillet on top, add roasted tomatoes and artichokes, and finish with a generous spoonful of fennel olive tapenade.