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.
Ingredients
Parsley Coulis
- 1 bunch parsley
- 1/2 Cup filtered water
- Salt and pepper; to taste
Procedure
Salmon
- 1/4 Cup pearl barley
- 2 salmon fillets (6 ounces each), with skin on
- 41/2 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