I had to post this recipe, because it was so simple and satisfying. Disclaimer: it’s another salmon recipe. I know I post a lot of salmon but hey, we EAT a lot of salmon. And I feel like it’s so easy to cook without a lot of fuss/ingredients, and still tastes so good! Which is exactly how I feel about this recipe…
- 2 skinless salmon fillets
- 1/2 cup pearled barley
- 3 ounces baby spinach
- 2 cloves garlic
- 1 lemon
- 1/2 ounce sorrel leaves
- 1 bunch dill
- 2 tablespoons butter
- 1/4 cup sour cream
- Cook the barley. Heat a medium pot of salted water to boiling on high. Once boiling, aa the barley and cook 19-20 minutes or until tender. Turn off the heat. Drain thoroughly and return to pot.
- Prep the ingredients. Roughly chop the spinach. Peel and mince the garlic. Using a peeler, remove the yellow rind of the lemon. Mice the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the sorrel and dill off the stems; discard the stems. Roughly chop the sorrel.
- Cook and drain the spinach. While the barely continues to cook, in a medium nonstick pan heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 30-45 seconds or until fragrant. Add the spinach and lemon zest; season with salt and pepper. Cook, stirring frequently, 1-2 minutes or until the spinach has wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible, discard the liquid. Wipe out the pan.
- Cook the salmon. Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides. In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3-5 minutes on the first side. Flip the fillets; add the butter. Cook, spooning the butter over the fillets, 2-4 minutes, or until the salmons is cooked to your desired degree of doneness.
- Make the herb garnish. In a medium bowl, combine the sorrel and half the dill. Toss with the juice of 1 lemon wedge and a drizzle of olive oil, season with salt and pepper to taste.
- Finish the barley and plate your dish. To the pot of cooked barley, add the sour cream, drained spinach, remaining dill, the juice of the remaining lemon wedges and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Divide the finished barley and cooked salmon between 2 dishes. Top with herb garnish. Enjoy!
**This recipe is courtesy of Blue Apron. I decided to post the whole recipe here because the ingredients and instructions are pretty simple, but as a side note I can’t say enough good things about Blue Apron…so if you haven’t tried it yet, do it!!