Seared Salmon Recipe
toasted barley, cauliflower, celery root ginger gold apple, brown butter
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Barley
In a medium saucepan, combine toasted barley with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 30 minutes or until tender. Drain excess water and set aside.
- 2
Roast the Cauliflower
Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
- 3
Prepare the Celery Root and Apple
Peel and dice the celery root and ginger gold apple into small cubes. In a skillet, melt half the butter over medium heat. Add the celery root and cook for about 5 minutes, then add the apple and cook for an additional 5 minutes until both are tender. Season with salt and pepper.
- 4
Sear the Salmon
In a large skillet, heat the remaining butter over medium-high heat. Season the salmon fillets with salt and pepper. Add the salmon to the skillet, skin-side down, and sear for about 4-5 minutes. Carefully flip the fillets and cook for another 3-4 minutes until the salmon is cooked through and flakes easily.
- 5
Plating
On each plate, create a bed of toasted barley, top with roasted cauliflower, and place the seared salmon on top. Add the celery root and apple mixture alongside, and garnish with fresh parsley.
