Barley Risotto with Salmon & Aioli
A light summer dinner!
Ingredients
- 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
Instructions
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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.
