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Roasted Salmon with Pearl Barley and Parsley Coulis
Courtesy of California Raisin Marketing Board
Servings: 2
Prep Time: 15 Min.
Cook Time: 1 Hr.
What you need:
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Parsley coulis:
1 bunch parsley, picked and washed
salt and pepper to taste

2 salmon fillets (6 oz. each), skin on and scaled
1/4 c. pearl barley, cooked in 1 c. salted water for about 3 min. or until they burst
4 1/2 Tbsp. olive oil, divided
zest and juice of 1 lemon
1 zucchini or 2 celery stalks, diced in small brunoise (1/8-in. cubes)
1/2 large onion
1/2 tomato, diced
2 Tbsp. white wine
1/4 c. raisins
salt and pepper, to taste
What to do:
1. Coulis: Cook parsley in salted boiling water for 4 min. Place in ice bath to cool. Drain thoroughly, forming a ball. Pureé in food processor or blender with 1/2 c. water. Strain. Add more water as needed to obtain coulis consistency. In saucepan, bring to boil and season with salt and pepper. Set aside. Keep warm.
2. Salmon: Preheat oven to 300°F. Cook barley in 1 c. salted water; drain and set aside.
3. Heat 1 Tbsp. olive oil in large sautépan over medium heat, and sauté onion until translucent. Add cooked barley and brown lightly. Stir in wine and raisins; cook until liquid is all absorbed. Turn into container and set aside.
4. Heat 2 Tbsp. oil in same pan and, very quickly, sauté zucchini and tomato; season to taste. Turn into container with barley mixture; mix together well and set aside.
5. Remove any scales from salmon fillets. Heat remaining 1 1/2 Tbsp. oil in same pan and cook salmon fillets, skin side down, for 2 min. Finish in oven at 300°F for 6 to 8 min.
6. To serve, reheat barley mixture; divide and spoon onto 2 individual serving plates. Lay salmon fillets on top of each and drizzle with warm coulis. Serve immediately.

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Serve with:
Steamed Asparagus with lemon wedges

Lemon Tart
Wine pairings:
Pinot Noir, Sauvignon Blanc, Chardonnay
Nutritional information:
Calories: 663;   Total Fat: 37g;   Saturated Fat: 5g;   Cholesterol: 88mg;   Total Carbs: 46g;   Fiber: 8g;   Protein: 40g;   Sodium: 143mg;  
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