Loch Duart Roast Salmon Parcels with Pearl Barley Risotto, Lemon, and Peas

Ingredients

Salmon Fillet Parcels:

4 Loch Duart salmon fillets (approximately 150g each)

2 leeks, cleaned and thinly sliced

1 lemon, thinly sliced into rounds

1 tbsp rapeseed oil

Pepper, to taste

4 sheets of parchment paper (about 12x12 inches each)

Kitchen twine or metal paper clips

Low Fat Pearl Barley Risotto:

250 grams pearl barley

1 small onion, finely chopped

2 cloves garlic, minced

1000 ml low salt vegetable stock

200 grams of frozen peas

Zest of 1 lemon

Juice of 1 lemon

2 tbsp low-fat (unsaturated) spread

1 tbsp  0% fat creme fraiche 

Pepper to taste

 

 

Preparation time: 10 minutes
Cooking time: 30 minutes

Serves: 4

Nutrition: Per serving
Energy
715 Kcal
Fat
32g
Saturates
5.7g
Sugars
7.3g
Salt
0.29g

Enjoy this delicious dish of Loch Duart roast salmon parcels paired with a bed of luscious pearl barley risotto, brightened with zesty lemon and vibrant peas. This dish combines succulent, omega-3 rich salmon fillets with a creamy, nutty barley risotto that's both wholesome and satisfying.

Ingredients

Salmon Fillet Parcels:

4 Loch Duart salmon fillets (approximately 150g each)

2 leeks, cleaned and thinly sliced

1 lemon, thinly sliced into rounds

1 tbsp rapeseed oil

Pepper, to taste

4 sheets of parchment paper (about 12x12 inches each)

Kitchen twine or metal paper clips

Low Fat Pearl Barley Risotto:

250 grams pearl barley

1 small onion, finely chopped

2 cloves garlic, minced

1000 ml low salt vegetable stock

200 grams of frozen peas

Zest of 1 lemon

Juice of 1 lemon

2 tbsp low-fat (unsaturated) spread

1 tbsp  0% fat creme fraiche 

Pepper to taste

 

Method

Preheat the oven to 190°C.

Prepare the Salmon Fillet Parcels: Lay out one sheet of parchment paper for each salmon fillet. Place a handful of sliced leeks in the centre of each parchment paper. Lay a lemon slice on top of the leeks. Place a salmon fillet on the lemon slice. Drizzle the  rapeseed oil over each salmon fillet. Season with black pepper to taste.

Fold the parchment paper over the salmon fillet to create a half-moon shape. Starting at one end, make small, tight, overlapping folds to seal the edges. You can use kitchen twine or metal paper clips to secure the parcels. Set aside whilst you start the risotto.

Prepare the Pearl Barley Risotto: In a large saucepan, heat the low-fat spread over medium heat. Add the chopped onion and garlic and sauté until they become translucent, about 2-3 minutes. Add the pearl barley to the pan and toast it for 1-2 minutes, stirring constantly.

Begin adding the hot vegetable stock gradually, one ladle at a time, stirring constantly. Allow the liquid to be mostly absorbed before adding more broth. Continue this process for about 20-25 minutes or until the pearl barley is tender but still slightly al dente. Stir in the frozen peas and continue cooking for another 2-3 minutes until they're heated through.

When the pearl barley is 15 minutes from done, place the sealed salmon fillet parcels on a baking sheet, making sure there is some space between them. Bake in the preheated oven for about 15-20 minutes, depending on the thickness of the salmon fillets.

When the pearl barley risotto has finished cooking, stir in the lemon zest and lemon juice. Season with pepper to taste. Remove the risotto from the heat and stir in the 0% fat creme fraiche for added creaminess.

Assemble the Final Dish: Divide the pearl barley risotto evenly among the four plates. Once the salmon is done, carefully open each parcel (watch for the steam!) and using a fish slice transfer the salmon along with the leeks and lemon to the pearl barley risotto.

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