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Crispy Salmon & Barley-Fennel "Risotto"
with Fresh Herb & Walnut Salad
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Servings2
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NutritionEst. 650 calories
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!
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fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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¾ cup Pearled Barley
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6 oz Brussels Sprouts
- 1 Fennel Bulb With Fronds
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1 Lemon
- 1 Red Onion
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1 bunch Tarragon
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1 large bunch Parsley
- 2 Tbsps Butter
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3 Tbsps Walnuts
- ⅛ tsp Fennel Pollen
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
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!
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