8 1/2 cups (2.125 L) vegetable stock
2 cups (500 mL) dried pearl barley
Pinch + 1 tbsp (15 mL) sea
2 tbsp (30 mL) + 1/3 cup (80 mL) extra virgin olive oil
2 1/2 cups (750 mL) crimini and stemmed shitake mushrooms, chopped
2 cups (450 mL) 35 per cent cream
4 ounces (115 grams) parmesan cheese, grated
2 cloves garlic, peeled
2 tbsp (30 mL) lemon juice
1/4 cup (60 mL) flat leaf parsley, chopped
MAPLE CURED SALMON
5 tbsp (75 mL) extra virgin olive oil
2 lb (900 grams) piece skin-on salmon filet
1/2 cup (125 mL) maple sugar
1 tbsp (15 mL) sea salt
2 tsp (10 mL) each: dijon mustard, grainy mustard
2 tbsp (30 mL) red wine vinegar
1/4 cup (60 mL) cedar jelly
For Barley Risotto: in a large pot, bring stock to boil over high heat. Add barley and pinch of salt. Reduce heat to low and cover.
Simmer until soft, about 2 hours. Drain. Return barley to pot.
In a medium pan, heat 2 tbsp (30 mL) oil. Add mushrooms. Cook, stirring, until soft, about 5 minutes. Add mushrooms and cream to barley mixture. Simmer over low heat, stirring occasionally, about 10 minutes until well-mixed and creamy. Remove from heat. Stir in parmesan and 1 tbsp (15 mL) sea salt. (Makes about 8 cups/2L.)
In a blender, combine garlic, 1/3 cup (80 mL) oil, lemon juice, parsley, and two pinches sea salt. Pulse until smooth.
Meanwhile, for Maple-Cured Salmon, pour 2 tbsp (30 mL) oil over a large sheet pan and top with salmon, skin side down.
In a small bowl, combine maple sugar and 1 tbsp (15 mL) salt. Rub onto salmon flesh. Cook in preheated 475F (245C) oven for 10 minutes. Turn oven to broil. Cook 3 minutes. Cut into 6 portions.
In a small bowl, whisk together mustards, vinegar, remaining 3 tbsp (45 mL) oil, jelly and pinch sea salt.
To serve, divide risotto among 6 plates. Drizzle each serving with parsley emulsion. Top each with one portion salmon. Drizzle fish with mustard mixture.
Makes 6 servings.
Star tested by Michele Henry
Source: The Star, 6/4/2013