Name: Slow Roasted Salmon with Toasted Barley and Fennel (courtesy of Chef Jeremy Sewall)
Yield: Serves four
Ingredients: 1c pearl barley; 1/2c shaved fennel; 1c arugula leaves; 1 tsp curry powder; zest and juice of 1 orange; 2 tbsp extra virgin olive oil; salt and pepper; 4, 6-ounce salmon fillets; 1 lemon, juiced and zested; 1 shallot, minced; 1/4c extra virgin olive oil

Ingredients

Scale

for the barley:

1c pearl barley
1/2c shaved fennel
1c arugula leaves
1 tsp curry powder
zest and juice of 1 orange
2 tbsp extra virgin olive oil
salt and pepper

for the salmon:

4, 6-ounce salmon fillets
1 lemon, juiced and zested
1 shallot, minced
1/4c extra virgin olive oil

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Instructions

For the barley salad:

Preheat the oven to 350 degrees. Put the barley on a baking sheet and place in preheated oven until lightly toasted, about 10 minutes. Remove from the oven and place in a medium saucepan. Cover with cold, salted water and let simmer until tender, about 35 minutes.
Drain well and let cool. While the salmon is cooking, toss all of the ingredients together to make the salad.

For the salmon:

Preheat the oven to 250 degrees. Place the salmon on a baking sheet and top with the lemon zest, shallot, salt, and pepper. Drizzle a little of the olive oil over the top. Place in oven and cook for 15 – 20 minutes. Remove from the oven and drizzle with lemon juice. Serve immediately with the barley salad.