Pan-Seared Salmon with Pearl Barley Risotto and Dill Oil
Prep Time
60 minutes
Calories
650 kcal (est.)
Difficulty
Medium
Ingredients
- 2 (6 oz) salmon fillets, skin on
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 1 cup pearl barley
- 1 tbsp butter
- 1 small shallot, finely chopped
- 1/2 cup dry white wine
- 4 cups vegetable or chicken broth, warm
- 1/4 cup grated Parmesan cheese (optional)
- 1 tbsp fresh dill, chopped
- For the Dill Oil:
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 1/2 cup olive oil
- Juice of 1/2 lemon
- Salt to taste
- Optional Garnish: Salmon roe, edible flowers (e.g., borage), fresh dill sprigs
Instructions
- Prepare the Pearl Barley Risotto: In a medium saucepan, melt 1 tbsp butter over medium heat. Add the chopped shallot and cook until softened, about 3-4 minutes. Add the pearl barley and stir for 1 minute to toast lightly. Pour in the white wine and cook, stirring, until absorbed.
- Add the warm broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until the barley is tender and creamy (this will take about 35-45 minutes). Stir in the chopped fresh dill and Parmesan cheese (if using). Season with salt and pepper to taste. Keep warm.
- Make the Dill Oil: Combine all dill oil ingredients (dill, parsley, olive oil, lemon juice, and salt) in a small blender or food processor. Blend until smooth and vibrant green. Set aside.
- Cook the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down in the hot skillet.
- Cook for 4-6 minutes, pressing gently with a spatula to ensure even contact with the pan for crispy skin. Flip the salmon and cook for another 2-4 minutes, or until cooked to your desired doneness. The internal temperature should reach 145°F (63°C).
- To Serve: Spoon a generous portion of the pearl barley risotto onto each plate. Place a pan-seared salmon fillet on top of the risotto. Drizzle the dill oil around the plate. Garnish with salmon roe, edible flowers, and fresh dill sprigs if desired. Serve immediately.