Monday 23 January 2012

Tropical Barley with Walnut Crusted Salmon

Tropical Barley, no not tropical Bali, though you might feel like you were sitting on an island somewhere once you've had a mouthful. Served today with Walnut Crusted Salmon to complete the ocean reverie.

Serves 2

Tropical Barley
You’ll need
1/2 cup pearl barley, 1/2 cup pineapple (diced), 1/2 red onion (diced) , 10 mint leaves.
Dressing - 1 tsp mustard seeds, 1/2 tsp chia seeds, 10 mint leaves, 3 tbsp lemon juice, 1tsp honey, 1 tsp grated ginger, s + p. 
Cook barley in 2 cups of water for about 25 minutes on high heat, until tender. 
To create the dressing dressing, add mustard, chia seeds, mint, lemon juice, honey, ginger and s + p to food processor and BLITZ! ( We added a little splash of water to loosen up the dressing)
Once barley is cooked and cooled, in a non stick pan add pineapple and red onion and fry until onion becomes opaque. 
Mix barley, pineapple, onion, mint leaves and dressing in a bowl and set aside for the salmon show. 

Walnut Crusted Salmon

You'll need

1 x 250gm Salmon steak (halved lengthways), small bunch of parsley, handful of walnuts, juice of 1 lemon, s + p. 

Preheat oven to 175 degrees Celsius. 

Blitz walnuts, 1/2 the lemon juice, parsley and some s + p in a food processor. 
(If you don't have one, just mash up the nuts and chop the parsley finely and mix in lemon juice.)

Place salmon on a lined baking tray and season salmon with s + p and a squirt of lemon juice. 

Put the walnut mix on top of the salmon, pressing down as you go. 

Bake for 13-15 minutes. 

Serve on top of Tropical Barley!

Note : Tropical Barley is amazing as a main too, just pump it up by adding a grated carrot and some matchsticked broccoli! 

No comments:

Post a Comment