Ingredients6 ounces feta 1/2 cup pistachio oil 1 small lemon, 4 strips peel (avoid the pith) & juice 1 large clove garlic, minced Freshly ground black pepper 3 teaspoons togarashi, divided 1 pound Faroe Islands salmon, 1/2 6 cups baby arugula 1/2 cup pomegranate seeds 1/2 cup walnuts, toasted & chopped 1/4 cup parsley, chopped 1/4 cup basil, torn into small pieces Sea salt flakes
- Add the feta, pistachio oil, lemon peel, garlic, black pepper, 1 teaspoon espelette pepper, and a squeeze of lemon juice to a wide mouthed jar. Let sit for at least 30 minutes, or refrigerate for up to a week.
- Sprinkle the remaining espelette over the salmon. Squeeze a bit of a half lemon over the salmon.
- Put the greens and herbs into a bowl. Then add the salmon.
- Drop the chopped walnuts and the pomegranate seeds over the greens and fish.
- Add the marinated feta and as much of the oil as needed to toss the salad and dress so that every leaf has a tiny bit of oil. Finish with another squeeze of lemon juice, toss, and sprinkle sea salt flakes over the salad.
Faroe Islands salmon is renowned for its superior quality and taste. The geographical position of the Faroe Islands is ideal for farming Atlantic salmon. The remote location, pristine clear waters, cool steady sea temperatures, and strong currents create a unique opportunity to deliver a safe, healthy, and delicious tastining salmon. Ora King Salmon and other sushi grade salmons are also good choices. Avoid eating wild salmon raw. Togarashi is a spicy powdered assortment of dried chil peppers, orange peel, sesame seeds, Japanese pepper, ginger and seaweed.