Slow Roasted Salmon with Toasted Barley and Fennel
Author: 
Recipe type: Dinner
Serves: 4
 
Many thanks to Stop & Shop and Executive Chef, Jeremy Sewall for the recipe.
Ingredients
For the Barley:
  • 1 cup pearl barley
  • ½ cup shaved fennel
  • 1 cup arugula leaves
  • 1 teaspoon curry powder
  • Zest and juice of 1 orange
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
For the Salmon:
  • Four 6-ounce salmon filets
  • Zest and juice of 1 lemon
  • 1 shallot, minced
  • ¼ cup extra virgin olive oil (you can get away with using less!)
Instructions
  1. For the barley, preheat the oven to 350°F. Put the barley on a baking sheet and place in oven until lightly toasted, about 10 minutes. Remove from the oven and place in a medium saucepan. Cover with cold, salted water and simmer until tender, about 35 minutes.
  2. Drain well and let cool. While the salmon is cooking, toss all of the ingredients together to make the salad.
  3. For the salmon, preheat the oven to 250°F. Place the salmon on a baking sheet and top with the lemon zest, shallot, salt and pepper. Drizzle a little of the olive oil on top. Place in oven and bake until it's cooked to your liking, 15 to 20 minutes. Remove from the oven and drizzle with lemon juice. Serve immediately with the barley salad
Recipe by Lizs Healthy Table at https://liz.afones.com/2014/03/29/slow-roasted-salmon-with-toasted-barley-and-fennel/