It is beginning to feel more like summer these days! What about this barley risotto with crispy fried salmon on top. Paired with a lovely Spanish Ribera del Duero rose wine. Fresh and light.
Another excellent summer recipe for you to try out.
I mean it.
This recipe was so delicious.
Flavors and textures spot on, perfect wine pairing.
I was going to make a squid ink risotto to go with the salmon, aioli and sun dried tomatoes. However all of a sudden I thought that combination would be way too heavy, especially with the rosé wine.
So I turned it down a notch, eliminated the ink and added a delicious handful of salty sea vegetables instead.
Wine Pairing
So what is my suggestion for a wine pairing, what to drink with this barley risotto and salmon?
Let’s keep this Spanish classic dish in good company of a splendid Spanish rosé wine!
I went for the Nabal Rosé from the Spanish Ribera del Duero wine region that contains Tempranillo, Albillo Mayor and Garnacha grapes.
And I’ll tell you why I thought that this wine would the a perfect fit.
This rosé wine is delicate and packed with aromas of red fruits and strawberries on a subtle suggestion of rose petals. Aromas that go perfectly well with fish and seafood dishes, as well as rice dishes.
That is how I created this summer filled recipe with barley risotto, sea vegetables, fresh salmon, a zippy aioli and earthy sun dried tomatoes to give it all an extra flavor kick.
Barley
Can’t you find barley?
This recipe tastes just as good with a classic rice risotto!
I opted for barley because it has that chewier texture that I like. But go ahead and make a risotto instead.
For the sea vegetables, these sea bananas I used were on sale the day that I made this dish. I was going to use samphire initially, but then these sea bananas caught my eye.
I love their plump texture, and their saltiness.
Not a fan of sea vegetables?
Add fresh peas or asparagus!
Here we go…
Enjoy!
Easy Barley Risotto with Salmon & Aioli
A light summer dinner!
- 8 oz pearl barley (240 g)
- 8 oz fresh salmon (240 g) with skin, sliced in half
- 2 tbsp aioli homemade or store bought
- 3 sun dried tomatoes in oil, sliced
- 1 tbsp salmon roe (optional)
- 2 tbsp olive oil
- 3 oz sea vegetables such as sea banana, samphire or sea purslane
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1) Pour a tablespoon of olive oil in a non-stick pan. Place it over medium heat. Add the precooked barley and season with a pinch of pepper and salt.
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2) Stir and gently cook the barley for 6 minutes. Then add the sea vegetables and stir. Cook the barley and sea vegetables for another 3 minutes, then turn the heat off and cover the pan.
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3) In another non-stick pan, pour a tablespoon of olive oil and place it over high heat. Once hot, add the salmon skin down. Fry the skin for a minute until golden brown. Then turn the salmon over and cook it on al sides for a minute each as well. Then turn heat low and let the salmon rest in the pan on its crispy skin for another 5 minutes.
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4) Transfer the barley and sea vegetables onto plates. Top with the cooked salmon. Garnish with the sliced sun dried tomatoes and a dollop of aioli. Finish with some salmon roe (optional) and serve.