Maple Mustard Salmon Bowl with Tender Barley, Roasted Beets, and Dill Cucumber

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the beets on a sheet pan, toss them with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper, then roast for 25 to 30 minutes until tender and lightly caramelized.

2. 2

   Meanwhile, combine the pearl barley and vegetable broth or water in a medium saucepan. Bring to a boil, reduce the heat, partially cover, and cook for 25 to 30 minutes until the barley is tender. Drain if needed and keep warm.

3. 3

   In a small bowl, whisk together the maple syrup, Dijon mustard, 1 tablespoon lemon juice, lemon zest, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper.

4. 4

   Pat the salmon fillets dry, place them on another pan, and brush them with the maple mustard mixture. Bake at 220 °C / 425 °F for 10 to 12 minutes, or until the salmon is cooked through and flakes easily with a fork.

5. 5

   In a medium bowl, combine the cucumber, red onion, fresh dill, the remaining 1 tablespoon lemon juice, the remaining 1 tablespoon olive oil, and a pinch of salt. Let it sit for 5 minutes so the flavors meld.

6. 6

   Taste the cooked barley and adjust with the remaining salt if needed. Divide the barley among 4 bowls, then add the roasted beets, glazed salmon, and dill cucumber salad.

7. 7

   Finish each serving with pumpkin seeds on top and a little more black pepper to taste. Serve warm or at room temperature.