When preparing this dish, make the barley first, as it takes quite a bit of time to cook from it’s raw stage to it’s fully cooked stage that you will need it to be to make the risotto. Once it is cooked, the risotto stage is fairly fast. While you can skip the parsley emulsion, I would not skip the mustard sauce, as it definitely adds the kick that the dish needs. To learn how to clean barley and parsley, click here.
Maple Cured Salmon
5 tablespoons extra virgin olive oil
2 pounds skin-on salmon filet
½ cup maple sugar
1 tablespoon sea salt
2 teaspoons Dijon mustard
2 teaspoons grainy mustard
2 tablespoons red wine vinegar
Pour 2 tablespoons of oil over a large sheet pan and top with salmon, skin side down. In a small bowl, combine maple sugar and the salt. Rub onto salmon flesh. Cook in preheated 475F oven for 10 minutes. Turn oven on to broil. Cook for an additional 3 minutes. Remove from the oven and let the fish rest. When you are ready to serve, cut it into 6 portions. For the mustard sauce, in a small bowl, whisk together the mustards, vinegar, remaining 3 tablespoons of oil, and a pinch of sea salt. See below on how to plate.
8 ½ cups vegetable stock
2 cups dried pearl barley
Pinch + 1 tablespoon sea salt
2 tablespoons extra virgin olive oil
2 ½ cups crimini and stemmed shitake mushrooms, chopped (or any other type of mushroom)
2 cups 35% cream
4 ounces parmesan cheese, grated
In a large pot, bring stock to boil over high heat. Add barley and pinch of salt. Reduce heat to low and cover. Simmer until soft, about 2 hours. Drain. Return barley to pot. In a medium pan, heat the oil and add the mushrooms. Cook, stirring, until soft, about 5 minutes. Add mushrooms and cream to barley mixture. Simmer over low heat, stirring occasionally, about 10 minutes until well-mixed and creamy. Remove from heat. Stir in parmesan and 1 tablespoon of sea salt.
⅓ cup extra virgin olive oil
2 cloves garlic, peeled
2 tablespoons lemon juice
¼ cup flat leaf parsley, chopped
In a blender, combine garlic, oil, lemon juice, parsley, and two pinches sea salt. Pulse until smooth.
To serve, divide risotto among 6 plates. Drizzle each serving with parsley emulsion. Top each with one portion salmon. Drizzle fish with mustard mixture. Enjoy!