Maple Glace Salmon with Barley, Green Peas and Guanciale

 


Category: 

Pesce

Yield:

1 portion

Portion size:

350 g

Preparation Time

40 minutes

Cooking Time 

40 minutes

Total time 

40 minutes

 

 

RECIPE

Ingredients

Unit

Gross weight

Net     weight

Salmon Filet

G

170 g

 

Maple Glace

g

50 g

 

Green Peas

g

30 g

 

Barley

g

50 g

 

Diced Guanciale

g

10 g

 

Butter

g

10 g

 

Parmigiano

g

10 g

 

Mix salad

g

15 g

 

EVOO

g

15 g

 

Vegetable Bouillon

ml

100 - 150 ml

 



METHOD


Combine the barley and water in the saucepan. Add a generous pinch of salt if desired.

Bring the water and barley to a boil over high heat. Keep an eye on the pot as barley will give off a lot of foam at first and can cause the pot to boil over.

When the barley has reached a boil, lower the heat to a low simmer, cover, and continue to cook until the barley is done (about 25 – 35 minutes).

In a pan over medium heat, sauté the diced guanciale with the butter. Add the cooked pearl barley, add the green pea, and the bouillon. Simmer until reduce all the liquid, add salt and pepper, parmigiano and set aside.

Cook salmon, skin side down, in nonstick pan with the olive oil for 2 minutes. Brush the Salmon with the Maple Syrup and 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 adding on top the mix salad.


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