Crispy skin salmon with roasted broccoli and barley salad
Healthy dinner? Coming right up!
1 head of broccoli
½ cup barley
½ Spanish onion
100g goats feta
Handful flat leaf parsley
3 tbsp olive oil
Juice from one lemon
2 salmon fillets
- Cook the barley in a saucepan with 2 cups of water. Cover and bring to the boil, then reduce heat to simmer and cook for 40 mins.
- Pre-heat your oven to 180 degrees. In a large foil or baking paper lined baking tray, roughly break the broccoli florets into bite sized pieces and scatter into the tray. Don’t overcrowd the tray, you want a little bit of space between each piece so they can brown nicely and get a little crispy.
- Lightly drizzle one tbsp of the olive oil over the broccoli and rub through using your hands so it’s evenly coated. Bake in the oven for 30 mins or until its just starting brown. You might like to give it a toss half way through depending on how user friendly your oven is. Mine is pretty temperamental so I have to check on it
- While the barley is on the stove and the broccoli is in the oven. Chop the onion, parsley and mint and mix in a bowl and crumble the feta in too.
- To cook the salmon fillets I like to take them out of the fridge about an hour before I plan on eating them so they are at room temperature. Using a paper towel, dry the fish, removing as much moisture as possible. Generously sprinkle some flaked sea salt on the skin of the fillet. Heat one tablespoon of the olive oil in a fry pan and place the salmon skin side down into the pan. I like to put a weight on the fillet to firmly press the skin into the oil to make it nice and crispy. I use a second heavy fry pan to sit on top of the fillets or you could fill a saucepan with water to make a weight.
- Cook for seven minutes on a high heat. Remove the weight and finish in the oven for a further 7 mins. This will keep the fish deliciously moist and tender.
- Drain the cooked barley, remove the broccoli from the oven and add to the bowl with the other ingredients. Sprinkle with salt, white pepper, olive oil and lemon juice. Toss and enjoy.
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