Ginger Crusted Salmon & Broccolini

Recipe Directions

1. For best results, take the salmon out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the salmon longer than this recipe card indicates.
2. Fill a 4-6 quart pot with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). Bring the water up to a boil. When the water is boiling, add the barley (a) to the pot. Cook for 16 minutes, then strain the water from the barley and set aside.
3. After the barley has cooked, heat a saucepot over medium-high heat for 90 seconds. When the pot has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pot. Add the mushrooms and broccolini (b). Season with a pinch of salt and pepper and stir. Cook for 90 seconds, stirring occasionally.
4. After 90 seconds, add the broth (c) and your cooked barley to the pot. Lower the heat to medium and let the mixture simmer while you cook the salmon.
5. Pour the ginger crust (d) onto a plate. Cut open the package of salmon (e) and place on another plate. Season the “presentation” side of the fish (the nice-looking and smooth side) with a pinch of salt and pepper.
6. Place the presentation side of the salmon down on the crust. Press down gently and make sure the presentation side of the salmon is coated entirely with the crust. You will only coat one side of the fish.
7. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the salmon in the pan with the crusted presentation side down. Cook for 5-6 minutes, then flip the salmon over and turn off the heat but keep the salmon in the pan.
8. Add the miso (f) to the saucepot of barley and vegetables. Use a whisk to blend it in thoroughly.
9. Place the salmon onto your serving plates with the crusted presentation side up. Spoon the broth, barley and vegetables over the salmon.