Monica Galetti's steamed salmon with pearl barley recipe
Succulent steamed salmon with summery asparagus and swollen pearl barley. A filling and healthy midweek meal.
Ingredients
- 4 salmon fillets (160g each)
- 1 tsp lemon zest
- 2 bunches asparagus
- 200 g pearl barley
- 650 ml chicken stock (plus 250ml extra, reserve)
- 1 shallot, finely diced
- 50 ml white wine
- 30 g butter
- 80 g cooked and shelled peas
- 60 g bacon lardons
- 4 salmon fillets (160g each)
- 1 tsp lemon zest
- 2 bunches asparagus
- 7.1 oz pearl barley
- 22.9 fl oz chicken stock (plus 250ml extra, reserve)
- 1 shallot, finely diced
- 1.8 fl oz white wine
- 1.1 oz butter
- 2.8 oz cooked and shelled peas
- 2.1 oz bacon lardons
- 4 salmon fillets (160g each)
- 1 tsp lemon zest
- 2 bunches asparagus
- 7.1 oz pearl barley
- 2.7 cups chicken stock (plus 250ml extra, reserve)
- 1 shallot, finely diced
- 0.2 cup white wine
- 1.1 oz butter
- 2.8 oz cooked and shelled peas
- 2.1 oz bacon lardons
- 300 ml chicken stock
- 100 ml single cream
- 10.6 fl oz chicken stock
- 3.5 fl oz single cream
- 1.3 cups chicken stock
- 0.4 cup single cream
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Cut off the tips of the asparagus. From the stems, snap off the woody ends and reserve for sauce. Slice the middle stems on an angle and set aside.
- Heat a non-stick pan, cook the lardons for about 1 minute, until golden brown, and set aside. Make your sauce by chopping the woody ends of the asparagus into pieces and placing them in a saucepan with the 300ml stock and bring to the boil. Then turn down to a medium heat and cook for 5 minutes.
- Blitz and pass through a coarse chinois, place back into saucepan, add the cream and season with salt and pepper.
- Heat a medium sized saucepan on medium high heat and drizzle with a little oil.
- Add the chopped shallot and sweat for 1 minute, then add the pearl barley and sweat for another minute. Add the wine and bring to the boil.
- Add half of the stock and bring to boil then turn down to a medium heat, cook out until the liquid is well absorbed stirring occasionally.
- Add the remaining stock and cook until the barley is tender- about 20-25 minutes. When ready, add the asparagus stems and tips cut in an angle and cook out 3-4 minutes.
- Add extra stock as needed to keep the ragout moist, and add the cooked and shelled peas, bacon and gently stir
- Place the Salmon on a small tray and season with salt and pepper. Finely grate a little of the lemon zest on top. Bring the steamer to the boil on a high heat and place the Salmon inside. Cover and cook for 3 minutes for a pink in the middle salmon.
- Serve the ragout in a bowl with the steamed Salmon on top, and the sauce.
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