Roasted Salmon with Pearl Barley and Parsley Coulis

AuthorCalifornia Raisins
RatingDifficultyBeginner

Yields2 Servings
Ingredients
Parsley Coulis
 1 parsley
 ½ cup filtered water
 Salt and pepper; to taste
Salmon
 ¼ cup pearl barley
 2 salmon fillets (6 ounces each), with skin on
 4 ½ tbsp olive oil, divided
 Zest and juice of 1 lemon
 1 zucchini or 2 or 3 celery stalks, small diced
 ½ tomato, small diced
 2 tbsp white wine
 ¼ cup California raisins
 ½ large onion, small diced
  Salt and pepper; to taste
Procedure
Parsley Coulis
1

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
2

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

3

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.

4

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.

5

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.

6

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.

CategoryCooking Method

Ingredients

Ingredients
Parsley Coulis
 1 parsley
 ½ cup filtered water
 Salt and pepper; to taste
Salmon
 ¼ cup pearl barley
 2 salmon fillets (6 ounces each), with skin on
 4 ½ tbsp olive oil, divided
 Zest and juice of 1 lemon
 1 zucchini or 2 or 3 celery stalks, small diced
 ½ tomato, small diced
 2 tbsp white wine
 ¼ cup California raisins
 ½ large onion, small diced
  Salt and pepper; to taste

Directions

Procedure
Parsley Coulis
1

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
2

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

3

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.

4

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.

5

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.

6

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.

Roasted Salmon with Pearl Barley and Parsley Coulis