Monica Galetti's steamed salmon with pearl barley recipe
Succulent steamed salmon with summery asparagus and swollen pearl barley.
Ingredients
- 4 salmon fillets (160g each)
- 1 tsp lemon zest
- 2 bunches asparagus
- 200 g pearl barley
- 650 ml chicken stock (plus 250ml extra, reserve)
- 1 shallot, finely diced
- 50 ml white wine
- 30 g butter
- 80 g cooked and shelled peas
- 60 g bacon lardons
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