Foil-Baked Salmon and Barley



Those who have been following my food blogs already know how much I like fresh salmon. September is the peak of salmon season around here, and now that it’s well into October, it looks like today’s salmon is the last of the fresh stuff. From now on, until next September, the salmon we eat will be frozen and almost always salted. Today I tried a new combination: Barley and Salmon. For fragrance and flavor, I used sudachi (Citrus sudachi), a small, round, green citrus fruit that is relatively unknown outside Japan. Sudachi is served with a wide range of traditional Japanese dishes, and is considered to have a zestier flavor and aroma than lemons or limes.

Ingredients for two servings:
Fresh salmon fillets……2
Shiitake Mushrooms……2 large
Barley………..1cup uncooked
Sudachi…….1 (or substitute 2 thick lemon slices)


Cook the barley in chicken broth and milk over medium heat. Once the barley is tender, turn up the heat and stir rapidly until most of the liquid evaporates and the barley has the consistency of risotto. Spoon it onto a dish and let it cool.

Rinse the salmon fillets with a little sake (I do this with all fish and chicken) to cleanse it of any off-flavor or smell. Slice the shiitake mushrooms and the sudachi.

Take a large square of aluminum foil and rub a thin layer of olive oil over it. Lay out some cooled barley in the middle of the square. Place a lightly salt & peppered salmon fillet on top of the barley. Lay sliced shiitake across the fillet. Place one or two slices of sudachi on the top of the shiitake. Sprinkle a little more salt and drizzle just a little bit of olive oil over it all. Fold the foil over the contents so that it is securely wrapped.



Place wrapped bundles on a baking sheet and bake in a preheated 180 C (350 F) degree oven for 20 to 30 minutes (depends on thickness of fillets). Place the wrapped bundles on plates, and unwrap only when you’re ready to eat. When you unwrap it, you’ll be greeted with an awesome fragrance!


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