Seared Salmon with Mushroom Barley
Seared Salmon with Mushroom Barley
Ingredients
- ½ cup (100 g) pearl barley
- 1 lb (450 g) white mushrooms, quartered
- 3 tbsp (45 ml) olive oil
- 3 green onions, thinly sliced
- 1 can (398 ml/14 oz) artichokes in water, drained and quartered
- 4 salmon fillets, with or without skin (see note)
- 1 tbsp (15 ml) olive oil
- Salt and pepper
Instructions
- In a large pot of salted boiling water, cook the barley until tender, about 30 minutes. Drain and rinse under cold running water. Set aside.
- In a skillet, brown the mushrooms in the oil. Add the green onions and continue cooking for about 1 minute.
- Add the barley and artichokes and cook until the mixture is warmed through. Season with salt and pepper.
Seared Salmon with Mushroom Barley