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Food & Drink Salmon with barley is sear-iously good

10:28  17 april  2018
10:28  17 april  2018 Source:   thestar.com

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Seared Salmon With Mushroom Barley . If you want to eat the salmon skin when you make this dish, make sure it is properly scaled.

18:26 18 june 2018 Source: refinery29.com. Salmon with barley is sear - iously good . Seared Salmon With Mushroom Barley Barley 1/2 cup (100 g) pearl barley 1 lb (450 g) white mushrooms, quartered 3 tbsp (45 mL) olive oil3 green onions, thinly sliced1 can (398 mL/14 oz) artichokes in water


Seared Salmon With Mushroom Barley

Barley

1/2 cup (100 g) pearl barley

1 lb (450 g) white mushrooms, quartered

3 tbsp (45 mL) olive oil

3 green onions, thinly sliced

1 can (398 mL/14 oz) artichokes in water, drained and quartered

Salmon

4 salmon fillets, with or without skin (see note)

1 tbsp (15 mL) olive oil

Salt and pepper

For the barley, in a large pot of salted boiling water, cook barley until tender, about 30 minutes. Drain and rinse under cold running water. Set aside.

These slammin’ salmon cakes are the perfect spring choice

  These slammin’ salmon cakes are the perfect spring choice Salmon Cakes with Tarragon MayonnaiseTarragon Mayonnaise1/2 cup (125 mL) mayonnaise1 tbsp (15 mL) lemon juice1 tsp chopped fresh tarragon1 egg yolkSalmon Patties1 1/2 lb (675 g) skinless salmon fillet24 saltine crackers3 eggs, lightly beaten1/4 cup (60 mL) mayonnaise1 tbsp (15 mL) sambal oelek (or to taste)1/4 cup (60 mL) olive oilSalt and pepper1 1/2 lb (675 g) asparagus, trimmed and cooked al denteTarragon MayonnaiseIn a bowl, combine all the ingredients. Keep in the refrigerator.Salmon pattiesWith the rack in the highest position, preheat the oven’s broiler. Line a small baking sheet with aluminum foil.Place the salmon on the baking sheet. Drizzle with oil. Season with salt and pepper.

This fish can be cooked to your desired doneness — and you can even eat the skin.

Turn the salmon and cook to the desired doneness. Serve with the mushroom barley . Note. If you want to eat the salmon skin, make sure it is properly scaled. Garay C. June 27th, 2017. Hi Ricardo Cuisine, good info!

In a skillet, brown mushrooms in the oil. Add green onions and continue cooking for about 1 minute. Add barley and artichokes and cook until mixture is warmed through. Season with salt and pepper.

If you want to eat the salmon skin when you make this dish, make sure it is properly scaled. © Provided by Toronto Star If you want to eat the salmon skin when you make this dish, make sure it is properly scaled.

Meanwhile, in a large non-stick skillet over medium-high heat, cook the salmon, skin side down, in the oil for about 5 minutes or until crispy. Season with salt and pepper. Turn the salmon and cook to the desired doneness.

Serve with the mushroom barley.

*Note: If you want to eat the salmon skin, make sure it is properly scaled. If you see any remaining scales, scrape the skin with the blade of a knife, then rinse the fillet under cold running water to make sure it is clean. Pat the fish dry with paper towels before cooking.

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Serve the creamed barley topped with the seared salmon , blanched cabbage, dried cabbage, pickled onions, beetroot noodles, crispy fennel, freshly grated horseradish and buttermilk, (if using).

Makes 4 servings.

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