While holidaying in America, I conquered my fear of ordering seafood and tried a salmon and barley dish – it was deeeelicious!
Salmon and barley are both very creamy ingredients, and the texture combination works well. Being that it is Good Friday this week, I thought it was perfect timing to try my hand at a new seafood recipe. I hope you all love it.
Insert simmering basket into mixer bowl, weigh in barley and then rinse it thoroughly under the tap.
Reinsert simmering basket, add 900 g or 31.7 oz water and cook for 35 min/100°C or 212°F/speed 4/MC on or until cooked. Set aside in a thermal server to keep warm.
Tip out the barley water and add stock, butter and lemon juice. Cook for 10 min/steaming temperature/speed 3/MC off. In the mean time, prepare the steaming trays by lining with wet/scrunched up baking paper.
Put salmon filets on the steaming trays, sprinkle with salt and pepper. Arrange vegetables if using. Cook for 7-10 min/steaming temperature/speed 3 or until cooked, depending on the thickness of your salmon.
Serve salmon and vegetables over barley, drizzle with butter sauce and sprinkle with chopped dill.
Use your blunt blade for this recipe.
At step 2 use speed 3 if using an Intelli and speed 4 if using a Supercook.
At step 3 and step 4 use ST temp if using an Intelli and 120-130°C or 250-270°F if using a Supercook.