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This hearty dish is bursting with bold, zesty flavors thanks to the herbaceous mix of cilantro sauce, pickled jalapeño, and fresh lemon juice (a nod to classic Argentinian chimichurri) that we're drizzling over our shrimp, sautéed vegetables, and barley.
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Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
Meanwhile, wash and dry the fresh produce. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Quarter and deseed the lemons. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño peppers. Thoroughly wash your hands immediately after handling the peppers.
Pat the salmon dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced poblano peppers, halved tomatoes, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.
Meanwhile, in a bowl, combine the cilantro sauce, the juice of 4 lemon wedges, and as much of the chopped jalapeño peppers as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.
To the pot of cooked barley, add the rehydrated currants (draining before adding), cooked vegetables, and 2 tablespoons of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked salmon and chimichurri. Garnish with the sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!
Tips from Home Chefs