Seared Salmon with Mustard-Dill Butter, Creamy Leek and Apple Barley, and Sautéed Cabbage

Instructions

1. 1

   Season the salmon fillets on both sides with 5 g salt and the black pepper. Let them rest for 10 minutes while you prepare the sides.

2. 2

   Rinse the pearl barley under cold water. In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the leek and cook for 3 minutes until softened but not browned.

3. 3

   Add the green apple and pearl barley; cook for 1 minute, stirring. Pour in the hot vegetable broth or water, bring to a boil, lower the heat, and cook partially covered for 22 to 25 minutes, until the barley is tender and creamy.

4. 4

   Stir the heavy cream into the barley, mix well, and cook 2 more minutes. Adjust with 1 g salt and keep warm.

5. 5

   Meanwhile, in a small bowl, mix 2 tablespoons softened butter, Dijon mustard, fresh dill, and 1 tablespoon lemon juice until it forms a compound butter. Set aside.

6. 6

   Heat a large nonstick or cast-iron skillet over medium-high heat for 2 minutes. Add the remaining tablespoon of olive oil. Place the salmon skin-side down and cook for 5 to 6 minutes, pressing gently at the beginning for 20 seconds to prevent curling.

7. 7

   Flip the salmon and cook 2 to 4 minutes more, depending on thickness, until just cooked in the center. Remove from the heat and immediately spread the mustard-dill butter over the hot fillets.

8. 8

   In another skillet, melt the remaining tablespoon of butter over medium heat. Add the garlic and cook for 20 seconds. Add the green cabbage, 2 g salt, and sauté for 4 to 5 minutes until tender but still slightly crisp.

9. 9

   Add the remaining tablespoon lemon juice and the lemon zest to the cabbage. Toss well, taste, and adjust salt if needed.

10. 10

    If you want to keep the salmon warm for 2 to 3 minutes before serving, place it in a preheated oven at 250 °F / 120 °C, without overcooking it.

11. 11

    Serve a base of creamy leek and apple barley, place a seared salmon fillet on top or alongside, and finish with the garlic-lemon sautéed cabbage.