Food & Drink Salmon with barley is sear-iously good

10:28  17 april  2018
10:28  17 april  2018 Source:   thestar.com

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Seared Salmon With Mushroom Barley . 4 salmon fillets, with or without skin (see note). 1 tbsp (15 mL) olive oil. Salt and pepper. For the barley , in a large pot of salted boiling water, cook barley until tender, about 30 minutes.

This fish can be cooked to your desired doneness — and you can even eat the skin.


Seared Salmon With Mushroom Barley

Barley

1/2 cup (100 g) pearl barley

1 lb (450 g) white mushrooms, quartered

3 tbsp (45 mL) olive oil

3 green onions, thinly sliced

1 can (398 mL/14 oz) artichokes in water, drained and quartered

Salmon

4 salmon fillets, with or without skin (see note)

1 tbsp (15 mL) olive oil

Salt and pepper

For the barley, in a large pot of salted boiling water, cook barley until tender, about 30 minutes. Drain and rinse under cold running water. Set aside.

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Images Sys R Barley With Risotto With. Get Barley Water Recipe from Food Network Place the water and barley into a medium saucepan cover, set over high heat and bring to a boil..

You are using an older browser version. Please use a supported version for the best MSN experience. Dinner tonight: Salmon with barley is sear - iously good .

In a skillet, brown mushrooms in the oil. Add green onions and continue cooking for about 1 minute. Add barley and artichokes and cook until mixture is warmed through. Season with salt and pepper.

If you want to eat the salmon skin when you make this dish, make sure it is properly scaled. © Provided by Toronto Star If you want to eat the salmon skin when you make this dish, make sure it is properly scaled.

Meanwhile, in a large non-stick skillet over medium-high heat, cook the salmon, skin side down, in the oil for about 5 minutes or until crispy. Season with salt and pepper. Turn the salmon and cook to the desired doneness.

Serve with the mushroom barley.

*Note: If you want to eat the salmon skin, make sure it is properly scaled. If you see any remaining scales, scrape the skin with the blade of a knife, then rinse the fillet under cold running water to make sure it is clean. Pat the fish dry with paper towels before cooking.

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Seared Salmon . with Sorrel Salad & Creamy Barley . The bright salad you’ll use to garnish this dish uses a specialty herb unique to spring. Together, these two herbs are the perfect counterpoint to the earthiness of barley and the richness of seared salmon .

You are using an older browser version. Please use a supported version for the best MSN experience. Dinner tonight: Salmon with barley is sear - iously good . Toronto Star. Dinner tonight: Four vegetarian comfort-food recipes.

Makes 4 servings.

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