- Cook Time
- Prep Time
- 2 ServingsServings
- Parsley Coulis
- 1 bunch parsley, picked and washed
- Salt and pepper, to tasteSalmon
- 2 salmon fillets (6 ounces each), skin on and scaled
- 1/4 c. pearl barley, cooked in 1 cup salted water for about 3 minutes or until they burst
- 4-1/2 tbsp. olive oil, divided
- Zest and juice of 1 lemon
- 1 zucchini or 2 or 3 celery stalks, diced in small brunois (1/8-inch cubes)
- 1/2 tomato, diced
- 2 Tbsp. White wine
- 2 tbsp. California raisins
- 1/2 large onion
- Salt and pepper, to taste
2 Cook parsley in salted boiling water for 4 minutes. Place in ice bath to cool. Drain thoroughly, forming a ball. Purée in food processor or blender with 1/2 cup filtered water. Strain. Add more water as needed to obtain coulis consistency
3 In saucepan, bring to boil and season with salt and pepper. Set aside. Keep warm.
5 In pan over medium heat, sauté onion with 2 tablespoons olive oil, with no coloration until translucent. Add the cooked pearl barley and sauté until slightly golden. Add white wine and raisins; reduce until no liquid is present. Set aside.
6 Heat 1 tablespoon olive oil; sauté zucchini and tomato very quickly. Season to taste. Add to barley mixture with zest and juice of lemon and 1 tablespoon olive oil.
7 Cook salmon, skin side down, in nonstick pan with 1/2 tablespoon of olive oil for 2 minutes. Finish cooking in oven at 300°F for about 6 to 8 minutes, depending on thickness. Spoon barley mixture on plates; lay salmon on top; finish with Parsley Coulis.
Chef Roland Passot and California Raisin Marketing Board