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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