Salmon

Roasted Salmon with Pearl Barley and Parsley Coulis

Submitted by: Roland Passot

Fish and grain accented with parsley sauce.

Details

INGREDIENTS

    Parsley Coulis

    • 1 bunch parsley
    • 1/2 cup filtered water
    • Salt and pepper; to taste

    Salmon

    • 1/4 cup pearl barley
    • 2 salmon fillets (6 ounces each), with skin on
    • 4 1/2 tablespoons olive oil, divided
    • Zest and juice of 1 lemon
    • 1 zucchini or 2 or 3 celery stalks, small diced
    • 1/2 tomato, small diced
    • 2 tablespoons white wine
    • 1/4 cup California raisins
    • 1/2 large onion, small diced
    • Salt and pepper; to taste

    PROCEDURE

    Parsley Coulis

    Wash parsley thoroughly and steam for 4 minutes; turn immediately into ice water bath. When chilled, drain thoroughly and turn into food processor or blender with 1/2 cup filtered water; process until smooth. Strain and discard large pieces. Add more water as need to desired consistency. Heat to boil in small saucepan; season to taste with salt and pepper. Set aside; keep warm.

    Salmon

    Preheat oven to 300°F. Cook barley in 1 cup salted water; drain and set aside. Remove any scales from salmon fillets.

    Heat 1 tablespoon olive oil in large sautépan over medium heat, and sauté onion until translucent. Add cooked barley and brown lightly. Stir in wine and raisins; cook until liquid is all absorbed. Thrn into container and set aside.

    Heat 2 tablespoons oil in same pan and, very quickly, sauté zucchini and tomato; season to taste. Turn into container with barley mixture; mix together well and set aside.

    Heat remaining 1 1/2 tablespoons oil in same pan and cook salmon fillets, skin side down, for 2 minutes. Finish in oven at 300°F for 6 to 8 minutes.

    To serve, reheat barley mixture; divide and spoon onto 2 individual serving plates. Lay salmon fillets on top of each and drizzle with warm coulis. Serve immediately.

    Nutrition Facts Per Serving

    Calories 720 (52% from fat); Total Fat 42g (sat 6g, mono 26g, poly 7g, trans 0g ); Cholesterol 95mg; Protein 39g; Carbohydrate 46g; (Dietary Fiber 9g; Sugars 20g; ); Iron 5mg; Sodium 105mg; Calcium 106mg; Potassium 1608mg

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