Maple-Cured Salmon & Barley Risotto: Recipe

The Star-tested version varies only slightly from the chef's original. Since it's hard to find smoked maple sugar we used regular. If you can't find cedar jelly -- shhhh! --  just leave it out.


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


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

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Sharon Chung

Sharon Chung

CENTURY 21 Atria Realty Inc., Brokerage*
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