Ensure pearl barley has been soaked for 1 hour and that vegetables and herbs are chopped in advance.
Heat 1 tablespoon of olive oil in a heavy based saucepan and then add the leek and sauté for a few minutes until the leeks just start to brown.
Add the soaked barley and 2½ cups of salt reduced vegetable stock.
Bring to the boil and then cover and simmer for about 35 minutes.
Add the shelled peas and cook for a further 10 minutes; add a splash more stock if necessary.
Brush the salmon with olive oil and sear both sides for about 2 minutes.
Transfer to a baking tray and place in a preheated oven (180C) for 10 minutes. Remove the risotto mixture from the heat and stir through the preserved lemon, parsley and black pepper. Place the risotto onto individual plates and then serve the salmon over the risotto with some accompanying broccolini.