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Roasted Salmon with Pearl Barley and Parsley Coulis

Roasted Salmon with Pearl Barley and Parsley CoulisRecipe courtesy of California Raisin Marketing Board.

Recipe Ingredients:

Parsley Coulis:
1 bunch parsley, picked and washed
salt and pepper to taste

2 salmon fillets (6 ounces each), skin on and scaled
1/4 cup pearl barley, cooked in 1 cup salted water for about 3 minutes or until they burst
4 1/2 tablespoons olive oil - divided use
zest and juice of 1 lemon
1 zucchini or 2 celery stalks, diced in small brunoise (1/8-inch cubes)
1/2 large onion
1/2 tomato, diced
2 tablespoons white wine
1/4 cup raisins
Salt and ground black pepper to taste

Cooking Directions:

  1. For Parsley Coulis: Cook parsley in salted boiling water for 4 minutes. Place in ice bath to cool. Drain
  2. thoroughly by squeezing excess liquid out, forming a ball. Purée in food processor or blender with 1/2 cup water. Strain. Add more water as needed to obtain coulis consistency. In saucepan, bring to boil and season with salt and pepper. Set aside. Keep warm.
  3. For Salmon: Preheat oven to 300°F (150°C). Cook barley in 1 cup salted water; drain and set aside.
  4. Heat 1 tablespoon olive oil in large sauté pan over medium heat, and sauté onion until translucent. Add cooked barley and brown lightly. Stir in wine and raisins; cook until liquid is all absorbed. Turn into container and set aside.
  5. Heat 2 tablespoons vegetable oil in same pan and, very quickly, sauté zucchini and tomato; season to taste. Turn into container with barley mixture; mix together well and set aside.
  6. Remove any scales from salmon fillets. Heat remaining 1 1/2 tablespoons vegetable oil in same pan and cook salmon fillets, skin side down, for 2 minutes Finish in oven at 300°F (150°C) for 6 to 8 minutes.
  7. To serve, reheat barley mixture; divide and spoon onto 2 individual serving plates. Lay salmon fillets on top of each and drizzle with warm coulis. Serve immediately.

Makes 2 servings.

Nutritional Information Per Serving (1/2 of recipe): Calories: 663; Total Fat: 37g; Saturated Fat: 5g; Cholesterol: 88mg; Total Carbs: 46g; Fiber: 8g; Protein: 40g; Sodium: 143mg.

Recipe and photograph courtesy of California Raisin Marketing Board.