We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Crispy Salmon & Barley-Fennel "Risotto"
with Fresh Herb & Walnut Salad
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
There’s nothing quite as warming as risotto. Though it’s traditionally made with rice (slow-cooked to create a thick porridge), here we tried something a little different. Instead, we’re using barley to give this dish a unique heartiness. Served with flaky salmon topped with an aromatic, crunchy herb and walnut salad, this dish is fine dining brought right into your kitchen!
Tips & Techniques
Tools from the Test Kitchen
Ingredients
PDF Download a PDF of this recipe
Title
-
2 Skin-On Salmon Fillets
-
¾ Cup Pearled Barley
-
6 Ounces Brussels Sprouts
- 1 Fennel Bulb With Fronds
-
1 Lemon
- 1 Red Onion
-
1 Bunch Tarragon
-
1 Large Bunch Parsley
- 2 Tablespoons Butter
-
3 Tablespoons Walnuts
- ⅛ Teaspoon Fennel Pollen
Instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Remove the salmon from the refrigerator to bring to room temperature. Cut off and discard the root ends of the Brussels sprouts; separate the leaves. Pick off the fennel fronds (the green, thread-like tops of the plant); place the fronds in a small bowl. Thinly slice the fennel stems; small dice the bulb. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Peel and small dice the onion. Pick the parsley and tarragon leaves off the stems; discard the stems. Roughly chop the walnuts.
2
Cook the aromatics:
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the fennel stems and bulb and red onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.
3
Start the risotto:
Add the barley to the pot of fennel and onion. Cook, stirring frequently, 30 seconds to 1 minute, or until toasted. Add the lemon zest and 4 cups of water; season with salt and pepper. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 18 to 20 minutes, or until the barley is tender. Remove from heat.
4
Toast the walnuts & make the salad:
While the risotto cooks, heat a dry, medium pan (nonstick, if you have one) on medium until hot. Add the walnuts and toast, stirring frequently, 2 to 4 minutes, or until lightly browned and fragrant. Transfer to a medium bowl and let cool slightly. Once cooled, add the parsley, tarragon, fennel fronds and the juice of 1 lemon wedge. Drizzle with olive oil and toss gently to coat; season with salt and pepper to taste. Set aside. Wipe out the pan.
5
Cook the salmon:
While the risotto continues to cook, season the salmon with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned salmon, skin side up first; cook, loosely covering the pan with aluminum foil, 3 to 4 minutes per side, or until the salmon has reached your desired degree of doneness. Transfer to a plate.
6
Finish & plate your dish:
Add the Brussels sprouts, butter and the juice of the remaining lemon wedges to the risotto. Drizzle with olive oil and stir until well combined; season with salt and pepper to taste. To plate your dish, divide the risotto and salmon between 2 dishes. Top with the walnut-herb salad. Garnish with the fennel pollen. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Remove the salmon from the refrigerator to bring to room temperature. Cut off and discard the root ends of the Brussels sprouts; separate the leaves. Pick off the fennel fronds (the green, thread-like tops of the plant); place the fronds in a small bowl. Thinly slice the fennel stems; small dice the bulb. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Peel and small dice the onion. Pick the parsley and tarragon leaves off the stems; discard the stems. Roughly chop the walnuts.
2
Cook the aromatics:
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the fennel stems and bulb and red onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.
3
Start the risotto:
Add the barley to the pot of fennel and onion. Cook, stirring frequently, 30 seconds to 1 minute, or until toasted. Add the lemon zest and 4 cups of water; season with salt and pepper. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 18 to 20 minutes, or until the barley is tender. Remove from heat.
4
Toast the walnuts & make the salad:
While the risotto cooks, heat a dry, medium pan (nonstick, if you have one) on medium until hot. Add the walnuts and toast, stirring frequently, 2 to 4 minutes, or until lightly browned and fragrant. Transfer to a medium bowl and let cool slightly. Once cooled, add the parsley, tarragon, fennel fronds and the juice of 1 lemon wedge. Drizzle with olive oil and toss gently to coat; season with salt and pepper to taste. Set aside. Wipe out the pan.
5
Cook the salmon:
While the risotto continues to cook, season the salmon with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned salmon, skin side up first; cook, loosely covering the pan with aluminum foil, 3 to 4 minutes per side, or until the salmon has reached your desired degree of doneness. Transfer to a plate.
6
Finish & plate your dish:
Add the Brussels sprouts, butter and the juice of the remaining lemon wedges to the risotto. Drizzle with olive oil and stir until well combined; season with salt and pepper to taste. To plate your dish, divide the risotto and salmon between 2 dishes. Top with the walnut-herb salad. Garnish with the fennel pollen. Enjoy!
Tips from Home Chefs