Salmon Steaks with Pearl Barley

Salmon Steaks on a bed of Pearl Barley and Roasted Butternut SquashToday from PWPantry we have a delicious looking Salmon Steak on a bed of pearl barley greens and roasted butternut squash. The salmon is cooked to perfection in a skillet and then in tomato puree, keeping it crispy while still being juicy and flavorful. The barley is packed with flavor from the stock of your choice. Both of these served on top of some roasted butternut squash with red onions and oil. This dish is guaranteed to put your senses on overload.
Prep Time:
Cook Time:
Ready In:
roasted butternut Squash

Ingredients: (Feeds 4)

  • 4 Salmon Fillets
  • 2 Onions, finely chopped
  • 2tsp Sweet Paprika
  • 3tsp Caraway Seeds
  • 2tsp Ground Cumin
  • ⅓ tsp Cayenne Pepper
  • ⅓ tsp Ground Cinnamon
  • 4 Cloves of Garlic, finely chopped
  • 3 tbsp Tomato Purée
  • 150ml Water
  • 3tsp Agave
  • 1 Lemon
  • Maldon Sea Salt & Black Pepper
  • 225g of Pearl Barley
  • 1 ltr of Good Quality Stock
  • 2 Red Onions, roughly chopped
  • 1 Butternut Squash, peeled and cubed to 1.5cm


For the Salmon:

  1. Oil your pan and pop it on a high heat.
  2. Season the salmon steaks (skin side up) with lots of oil, salt and pepper, and place skin down in the pan until the skin is golden. Take out and put to one side.
  3. Meanwhile, sweat the onions in 1 tbspn of oil, until soft. Add the ground spices and cook for a further 2 minutes. Stir it all and add your chopped garlic, tomato puree and water.
  4. Bring to a boil and reduce to a simmer so its bubbling softly. Then place the salmon in the sauce and let it slowly simmer in the tomato for about 6 minutes. Add a dash of agave, lemon juice and salt and pepper to taste.

For the Pearl Barley and Butternut Squash:

  1. Pre-heat the oven to 350F (180C). Roast the Butternut Squash and Red Onions in Oil for 35 minutes until golden, turning every 10 minutes or so.
  2. Meanwhile, cook the barley in stock for 45-50 minutes until cooked. Don’t let it get dry and add water as you go.
  3. When cooked, drain the barley then fold in your roasted veg, season generously.
  4. Serve up your delicious barley as a base, with some green veg and your aromatic salmon on top.

This recipe comes from checkout her site for more great recipes

The following two tabs change content below.

Latest posts by PWPantry (see all)