Tested till perfect Broiled Salmon With Sweet Corn and Barley Risotto
Broiled Salmon With Sweet Corn and Barley Risotto
Photography by Jeff Coulson/TC Media

Broiled Salmon With Sweet Corn and Barley Risotto

Pot barley takes a bit longer to cook than the arborio rice commonly used in risottos, but it doesn't require constant stirring and is packed with fibre. Chervil is a mild aromatic herb with a subtle anise flavour; use parsley if you can't find any.

By The Test Kitchen

Source: Canadian Living Magazine: September 2013

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 35 minutes
  • Total time 1 hour
  • Portion size 4 servings

Ingredients

  • 1 tsp 1tspfennel seeds
  • 4 4small skin-on salmon filletsalmon fillets, (450 g total)
  • 1 tsp 1tspolive oil
  • Pinch Pincheach salt and pepper
  • lemon wedges

Sweet Corn Barley Risotto:

  • 2-1/2 cups 2-1/2cupsvegetable broth
  • 2 tsp 2tspolive oil
  • 1 1oniononions, diced
  • 2 2cloves garlic, chopped
  • 1 cup 1cuppot barley
  • 1 cup 1cupfresh corn kernels, (about 2 cobs) or frozen corn kernels
  • 3 3green oniongreen onions, chopped
  • 1/2 cup 1/2cupgrated Parmesan cheese
  • 1/4 cup 1/4cupchopped fresh chervil
  • 1/4 cup 1/4cupsour cream
  • 1 tsp 1tsplemon juice
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspsalt
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Preparation

Sweet Corn Barley Risotto: In saucepan, bring vegetable broth and 2-1/2 cups water to simmer; keep warm. Meanwhile, in large skillet, heat oil over medium-high heat; cook onion and garlic until onion is softened, about 3 minutes. Add barley; cook, stirring to coat, for 1 minute. Reduce heat to medium; stir in corn and green onions. Add hot broth mixture; cook, stirring occasionally, until creamy and barley is tender but still slightly firm in centre, about 45 minutes. Stir in Parmesan cheese, chervil, sour cream, lemon juice, pepper and salt.

Meanwhile, using bottom of heavy skillet, crush fennel seeds. Arrange fish on greased rimmed baking sheet. Brush with oil; sprinkle with fennel seeds, salt and pepper. Broil, 6 inches (15 cm) from heat, until fish flakes easily when tested, about 7 minutes. Serve with risotto and lemon wedges to squeeze over top.

Nutritional Information per serving: about

cal 499 pro 32g total fat 20g sat. fat 6g
carb 51g dietary fibre 10g sugar 5g chol 68mg
sodium 888mg potassium 758mg

% RDI:

calcium 20 iron 21 vit A 18 vit C 15
folate 28
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