Broiled Salmon With Sweet Corn and Barley Risotto

Broiled Salmon With Sweet Corn and Barley Risotto

For more wonderful recipes please enter the main page of the site on Facebook here : Recipes, cooking ideas

INGREDIENTS:

• 1 tsp (5 mL) fennel seeds
• 1 tsp (5 mL) olive oil
• Pinch each salt and pepper
• Lemon wedges
• Sweet Corn Barley Risotto:
• 2-1/2 cups (625 mL) vegetable broth
• 2 tsp (10 mL) olive oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 cup (250 mL) pot barley
• 1 cup (250 mL) fresh corn kernels
• 3 green onions, chopped
• 1/2 cup (125 mL) grated Parmesan cheese
• 1/4 cup (60 mL) chopped fresh chervil
• 1/4 cup (60 mL) sour cream
• 1 tsp (5 mL) lemon juice
• 1/2 tsp (2 mL) pepper
• 1/4 tsp (1 mL) salt
• 1 egg

INSTRUCTION :

1. Sweet Corn Barley Risotto: In saucepan, bring vegetable broth and 2-1/2 cups water to simmer; keep warm. Meanwhile, in large skillet, heat oil over medium-high heat; cook onion and garlic until onion is softened, about 3 minutes. Add barley; cook, stirring to coat, for 1 minute. Reduce heat to medium; stir in corn and green onions. Add hot broth mixture; cook, stirring occasionally, until creamy and barley is tender but still slightly firm in centre, about 45 minutes. Stir in Parmesan cheese, chervil, sour cream, lemon juice, pepper and salt.
3. Meanwhile, using bottom of heavy skillet, crush fennel seeds. Arrange fish on greased rimmed baking sheet. Brush with oil; sprinkle with fennel seeds, salt and pepper. Broil, 6 inches (15 cm) from heat, until fish flakes easily when tested, about 7 minutes. Serve with risotto and lemon wedges to squeeze over top.