Broiled Salmon With Sweet Corn and Barley Risotto

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    Time cooking time: 1 hour
  • Yield Serves: 4


    1 tsp fennel seeds
    1 1/2 pounds salmon fillets
    1 tsp (5 mL) olive oil
    Pinch each salt and pepper
    lemon wedges

    Sweet Corn Barley Risotto:

    2-1/2 cups (625 mL) vegetable broth
    2 tsp (10 mL) olive oil
    1 onion, diced
    2 cloves garlic, chopped
    1 cup (250 mL) pot barley
    1 cup (250 mL) fresh corn kernels, (about 2 cobs) or frozen corn kernels
    3 green onions, chopped
    1/2 cup (125 mL) grated Parmesan cheese
    1/4 cup (60 mL) chopped fresh chervil or parsley
    1 tsp (5 mL) lemon juice
    1/2 tsp pepper
    1/4 tsp salt


    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 center, 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.
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