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Salmon with barley is sear-iously good

Toronto Star logo Toronto Star 2018-04-16 Ricardo - Special to the Star
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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.

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.

Makes 4 servings.

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