Roasted Salmon with Pearl Barley and Parsley Coulis
Servings
2 Servings
Ingredients
- Parsley Coulis
- 1 bunch parsley picked and washed
- Salt and pepper to tasteSalmon
- 2 salmon fillets 6 ounces each, skin on and scaled
- 1/4 c. pearl barley cooked in 1 cup salted water for about 3 minutes or until they burst
- 4-1/2 tbsp. olive oil divided
- Zest and juice of 1 lemon
- 1 zucchini or 2 or 3 celery stalks diced in small brunois (1/8-inch cubes)
- 1/2 tomato diced
- 2 Tbsp. White wine
- 2 tbsp. California raisins
- 1/2 large onion
- Salt and pepper to taste
Instructions
Preparation
- 1 Coulis2 Cook parsley in salted boiling water for 4 minutes. Place in ice bath to cool. Drain thoroughly, forming a ball. Purée in food processor or blender with 1/2 cup filtered water. Strain. Add more water as needed to obtain coulis consistency3 In saucepan, bring to boil and season with salt and pepper. Set aside. Keep warm.4 Salmon5 In pan over medium heat, sauté onion with 2 tablespoons olive oil, with no coloration until translucent. Add the cooked pearl barley and sauté until slightly golden. Add white wine and raisins; reduce until no liquid is present. Set aside.6 Heat 1 tablespoon olive oil; sauté zucchini and tomato very quickly. Season to taste. Add to barley mixture with zest and juice of lemon and 1 tablespoon olive oil.7 Cook salmon, skin side down, in nonstick pan with 1/2 tablespoon of olive oil for 2 minutes. Finish cooking in oven at 300°F for about 6 to 8 minutes, depending on thickness. Spoon barley mixture on plates; lay salmon on top; finish with Parsley Coulis.
- Source:
- Chef Roland Passot and California Raisin Marketing Board
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