A deliciously simple take on salmon, this recipe feeds two.
-2 salmon fillets
-2 tablespoons creme fraiche
-3 teaspoons wholegrain mustard
-250g pearl barley
-1/2 pint chicken or vegetable stock
-Salt and pepper to taste
Rinse pearl barley in water and drain well. Heat a little oil in a saucepan and fry the pearl barley grains on a medium heat for 1-2 minutes. Add the stock to the grains in the saucepan and bring quickly to the boil for 5 minutes. Then, turn the heat down to allow the pearl barley to simmer for approximately 30 minutes or until al dente. Remember to add a little more stock or water to the pan to be absorbed by the barley if the stock evaporates too soon before the risotto is ready.
Once your risotto is simmering, prepare the salmon fillets for pan frying by heating a little oil on a medium heat. Season your salmon.
When you’re ready to begin cooking the salmon, fry the fillets skin-side down for around 3 to 4 minutes, then flip the fillets onto the other side and continue frying until the fillets are cooked to your liking.
Mix together the crème fraiche and wholegrain mustard in a bowl, ready to add to the risotto later.
Once the fillets are almost ready, turn onto a low heat and add squeezed lemon juice from one fresh lemon over the fillets and into the pan. Season with salt and pepper to taste.
When your risotto is al dente and ready to serve, add your mustard and crème fraiche mixture to the saucepan. Stir well on a medium heat for 3 – 4 minutes until the risotto bubbles.
When the salmon is ready, serve the fillets with the risotto. Squeeze fresh lemon juice from the other lemon over the salmon and risotto on the dish (or provide cut wedges on each plate for guests to squeeze to taste!).
Steamed asparagus and broccoli make a good vegetable accompaniment.