This is a Victorian recipe which is surprisingly fresh and modern. It’s another ten minute wonder if you happen to have already cooked the pearl barley.
for two
- 1 tbsp olive oil
- 2 tbsp rosato vermouth
- salt and pepper
- fresh thyme or origano
- 2 (140g) salmon fillets
- 1 cucumber
- 10 spring onions
- 150g cooked pearl barley (pearl barley is barley with all the bran removed. Simmer it for about 15 minutes in about a pint of chicken stock)
- juice and zest of a lemon
- white pepper and some smoked salt
- a quarter of a Romaine lettuce, shredded
- preheat the oven to 210ºC
- cook the pearl barley if you haven’t already done so
- grease a baking dish, add the fillets and pour in the oil, vermouth, herbs and seasoning
- roast for about ten minutes
- cut the peeled cucumber into little dice, mix with all the other ingredients
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