Now You're Cooking: Seared salmon with barley risotto

Mushroom Barley Risotto with Seared Salmon and Beet Horseradish Aioli

Barley                                                   ½ cup

Vegetable Stock                               4 cups

Onions, diced                                    1 Tbsp

Mushrooms, sliced                          ½ cup

Parmesan Cheese, grated            ¼ cup

Salmon, fresh                                    4 oz

Beet Horse Radish Aioli                 1 Tbsp

Fresh Dill                                              1 Sprig

Cook The barley in the vegetable stock until tender.

Drain and reserve for service. Sautee the onions and mushrooms in a pan.

When done add the barley and only as much of the reserved stock to make it moist.

Sear the salmon in another pan to the doneness you prefer and let rest while you finish the risotto.

To finish the risotto add some parmesan cheese and perhaps a little butter for good measure until the mixture is bound with a little sauce.

Plate and top with salmon, beet aioli and fresh dill.

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  Learn how to make seared salmon with delicious mushroom barley risotto.