Salmon with spinach pearl barley risotto

Jackie Varley & Maria Raferty


  • 2 pieces of salmon (approximately 200g)
  • 300g cooked pearl barley
  • 500ml Vegetable Stock
  • 50g unsalted Butter
  • 200g Baby spinach leaves
  • 20g Chives
  • 50g Parmesan Cheese
  • Juice of 1 lemon
  • Maldon Sea Salt
  • Dill


Spinach Purée

Put Spinach in Boiling Water then straight into Ice, squeeze out water and Put in Mixer with a ladle of vegetable stock and Blend.

Pearl Barley

Cook Pearl Barley in 250ml Vegetable Stock until Tender then Strain.

To cook salmon

Add tablespoon of oil to medium hot pan and place salmon on it skin side down. Seal both sides of salmon fillet, season and place in hot oven with some lemon juice until cooked through

To Make Risotto

Melt the Butter, add the pearl barley. Add a ladle of stock and stir to warm the pearl barley. Remove from the heat and stir in the Spinach Purée, Chives and Parmesan Cheese. Add Lemon Juice and season to taste.