Free Healthy Recipe - Grilled Salmon with Pea and Barley Risotto

Dairy free, Low GI, Low sugar, Wheat Free

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Here's a wholesome and hearty meal that is absolutely delicious for the colder months. When buying fresh salmon, make sure the fillets are moist and firm with a deep rich consistent colour.

1 tbsp Olive oil
1 Leek washed & sliced
1 cup Pearl barley, soaked in boiling water for 1 hour
2½ cups Vegetable stock, Reduced salt
1 cup Peas
1 tbsp Preserved lemon, Finely chopped
Black pepper Cracked
½ cup Parsley
1 bunch broccolini

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.

Makes 4 servings

Scale recipe to serves

Prep Time: 60 mins
Cooking Time: 50 mins
Ready in: 110 mins

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 2096 kj
Calories 501 kcal
Fat 17.6 g
Saturated Fat 3.4 g
Total Carbohydrate 39 g
Total Protein 44 g
Fibre 15.2 g

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