Festival Recipe
Salmon with spinach pearl barley risotto
Recipe by Jackie Varley & Maria Raferty
- Serves2
Ingredients
- 2 pieces of salmon (approximately 200g)
- 300g cooked pearl barley
- 500ml Vegetable Stock
- 50g unsalted Butter
- 200g Baby spinach leaves
- 20g Chives
- 50g Parmesan Cheese
- Juice of 1 lemon
- Maldon Sea Salt
- Dill
Method
Spinach Purée
Put Spinach in Boiling Water then straight into Ice, squeeze out water and Put in Mixer with a ladle of vegetable stock and Blend.
Pearl Barley
Cook Pearl Barley in 250ml Vegetable Stock until Tender then Strain.
To cook salmon
Add tablespoon of oil to medium hot pan and place salmon on it skin side down. Seal both sides of salmon fillet, season and place in hot oven with some lemon juice until cooked through
To Make Risotto
Melt the Butter, add the pearl barley. Add a ladle of stock and stir to warm the pearl barley. Remove from the heat and stir in the Spinach Purée, Chives and Parmesan Cheese. Add Lemon Juice and season to taste.
