Relæ L 09.2019 Recipe

Prepare stock

Place stock in a saucepan and keep it at a gentle simmer over low heat; you will be ladling warm stock into the barley as it cooks.

Sweat shallot and toast barley

In a medium heavy saucepan, heat 1 tsp olive oil and 2 tbs butter over medium heat. Add the finely chopped shallot and sweat until translucent, about 2–3 minutes, without browning. Add the rinsed pearl barley and stir to coat with butter; toast for 2 minutes until the barley smells nutty.

Deglaze

Add the white wine (if using) and cook until almost fully absorbed, about 1–2 minutes.

Simmer barley

Begin adding the simmering stock, 1/2 cup at a time, stirring frequently. Allow each addition to be almost fully absorbed before adding more. Continue this process for about 25–30 minutes, until the barley is tender but still has a slight bite and the mixture is creamy. You may not need all the stock; stop when texture is creamy and barley is cooked.

Finish risotto

Stir in 1 tbs grated Parmesan, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Remove from heat and cover to keep warm while you cook the salmon.

Trim ends of the cucumbers and cut them in half lengthwise. If seeds are large, scoop them out with a spoon. Brush cut sides with 1 tbs olive oil and sprinkle with 1 tsp salt.

Heat a heavy skillet or grill pan over high heat until smoking. Place cucumbers cut-side down and sear without moving for 2–3 minutes until charred and nicely browned. Flip and sear the skin briefly just to warm, about 30 seconds.

Remove cucumbers to a cutting board and slice into 1/2-inch thick diagonal pieces. Toss with chopped dill, chives and lemon zest. Keep warm or serve at room temperature.

Pat salmon fillets dry with paper towels and season both sides lightly with black pepper. Do not salt yet; the glaze contains soy.

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 2 tbs neutral oil. When oil is shimmering, place salmon fillets skin-side down and press gently with a spatula to ensure even contact. Cook skin-side down for 4–5 minutes until skin is crisp and fish is cooked about two-thirds of the way through.

Flip fillets and reduce heat to medium. Add 3 tbs butter to the pan along with minced garlic and grated ginger. Spoon melted butter around fish for 30 seconds to baste.

Add tamari (or soy), mirin, brown sugar and rice wine vinegar to the pan. Stir gently to combine and let the mixture come to a simmer. Cook for 1–2 minutes until the glaze thickens slightly and coats the back of a spoon. Stir in 1 tsp sesame oil.

Taste glaze and adjust (add another 1/2 tsp sugar if too sharp). Spoon glaze over salmon fillets to coat, cooking another 30–60 seconds until salmon is cooked to desired doneness (medium-rare to medium recommended). Remove salmon to a warm plate and rest for 2 minutes.

Divide the creamy barley risotto among 4 warmed plates, making a shallow nest in the center of each.

Arrange 1 glazed salmon fillet on top of each risotto portion. Spoon any remaining glaze from the pan over the salmon and risotto.

Arrange the charred cucumber pieces alongside each salmon portion. Scatter microgreens or pea shoots atop and around the fish, sprinkle with toasted sesame seeds and serve with a lemon wedge on the side.

Serve immediately. Recommended doneness: salmon cooked through but still moist (internal temperature about 50–54°C / 122–130°F for medium-rare to medium).