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Seared Salmon
with Sorrel Salad & Creamy Barley
30 MIN
2 Servings
From the Test Kitchen
The bright salad you’ll use to garnish this dish uses a specialty herb unique to spring. Sorrel is one of the most widespread and long-cultivated herbs in the world. As one of the first spring plants to emerge, its fresh, almost citrusy tartness has been celebrated throughout history and on almost every continent. Here, we’re pairing it with dill, whose soothing flavor complements the sorrel. Together, these two herbs are the perfect counterpoint to the earthiness of barley and the richness of seared salmon.
Get Cooking-
NutritionPER SERVING
-
Calories570 Cals (est.)
fresh
ingredients
Title
-
2 Skinless Salmon Fillets
-
½ cup Pearled Barley
-
3 oz Baby Spinach
-
2 cloves Garlic
-
1 Lemon
-
½ oz Sorrel Leaves
-
1 bunch Dill
-
2 Tbsps Butter
-
2 Tbsps Sour Cream
time-saving
tips & techniques
step-by-step
instructions
1
Cook the barley:
Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the barley cooks, wash and dry the fresh produce. Roughly chop the spinach. Peel and mince the garlic. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the sorrel and dill off the stems; discard the stems. Roughly chop the sorrel.
3
Cook & drain the spinach:
While the barley continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 30 to 45 seconds, or until fragrant. Add the spinach and lemon zest; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach has wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Wipe out the pan.
4
Cook the salmon:
Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides. In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes on the first side. Flip the fillets; add the butter. Cook, spooning the butter over the fillets, 2 to 4 minutes, or until the salmon is cooked to your desired degree of doneness. Remove from heat. Transfer the salmon to a plate.
5
Make the herb garnish:
In a small bowl, combine the sorrel and half the dill. Toss with the juice of 1 lemon wedge and a drizzle of olive oil; season with salt and pepper to taste.
6
Finish the barley & plate your dish:
To the pot of cooked barley, add the sour cream, drained spinach, remaining dill, the juice of the remaining lemon wedges and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Divide the finished barley and cooked salmon fillets between 2 dishes. Top with the herb garnish. Enjoy!
1
Cook the barley:
Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the barley cooks, wash and dry the fresh produce. Roughly chop the spinach. Peel and mince the garlic. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the sorrel and dill off the stems; discard the stems. Roughly chop the sorrel.
3
Cook & drain the spinach:
While the barley continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 30 to 45 seconds, or until fragrant. Add the spinach and lemon zest; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach has wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Wipe out the pan.
4
Cook the salmon:
Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides. In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes on the first side. Flip the fillets; add the butter. Cook, spooning the butter over the fillets, 2 to 4 minutes, or until the salmon is cooked to your desired degree of doneness. Remove from heat. Transfer the salmon to a plate.
5
Make the herb garnish:
In a small bowl, combine the sorrel and half the dill. Toss with the juice of 1 lemon wedge and a drizzle of olive oil; season with salt and pepper to taste.
6
Finish the barley & plate your dish:
To the pot of cooked barley, add the sour cream, drained spinach, remaining dill, the juice of the remaining lemon wedges and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Divide the finished barley and cooked salmon fillets between 2 dishes. Top with the herb garnish. Enjoy!
Tips from Home Chefs