Horseradished Salmon on a bed of Pearl Barley Risotto
Ready in: 45 min
- Semi-healthy and different weeknight meal.
- Fillet of Salmon
- Creamed Horseradish
- Pearl Barley 100g or so
- Crème Fraiche – here low fat option
- Chicken Stock
- A couple of mushrooms
- Clove of garlic (for depth of flavour)
- Salt, pepper + butter
Rinse the barley and leave to soak while you sort out the chicken stock. For me this was a week-night effort so I used 2 cubes of chicken stock which I appreciate is frowned upon but most serious chefs, so I’m sure if you use the real stuff you will get a better result.
Bring chicken stock to boil and an pour in your barley, it will probably take around 30 mins to get soft, keep the heat medium-high and cover, avoid over-boiling of-course.
Chop up mushrooms, garlic, mangetout.
Lightly fry up the mushrooms and garlic, set aside.
Mix horseradish cream and mayo together and spread some on your salmon fillet. Bang that into the oven for 20 mins or so at 180C.
When barley is soft drain most of remaining liquid, mix in the mangetout, add the peas, give them a minute or two to soften up, add the mushrooms and garlic you lightly fried earlier. Add a little bit of butter and pepper. Taste. Add salt if necessary. Add large tablespoonfool of Crème Fraiche, stir. Add some chopped coriander.
Spoon into bowls and place salmon fillet on top, hot out of the oven.