Broiled Salmon With Sweet Corn and Barley Risotto

Ingredients

• 1 tsp fennel seeds
• 4 small skin-on salmon fillets, 1 pound (450 g) total
• 1 tsp (5 mL) olive oil
• Pinch each salt and pepper
• lemon wedges
• 2-1/2 cups (625 mL) vegetable broth
• 2 tsp (10 mL) olive oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 cup (250 mL) pot barley
• 1 cup (250 mL) fresh corn kernels, (about 2 cobs) or frozen corn kernels
• 3 green onions, chopped
• 1/2 cup (125 mL) grated Parmesan cheese
• 1/4 cup (60 mL) chopped fresh chervil or parsley
• 1 tsp (5 mL) lemon juice
• 1/2 tsp pepper
• 1/4 tsp salt
• recipeIngredient ends