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SERVES:
4

INGREDIENTS:

4 cups low sodium (or unsalted) vegetable or chicken broth
2 cups water

1 small onion, peeled and diced
1 Tbs olive oil
1 large clove garlic, peeled and minced
1 cup dried barley
1 cup 1/2-inch diced carrot
2 cups 1-inch chopped green cabbage
1 tsp dried dill

four 6-ounce boneless skinless salmon fillets
1 Tbs olive oil
black pepper for seasoning salmon

PROCEDURE:

Heat 4 cups of broth...plus 2 cups of water......in a pot on the stovetop.

While that's heating up, add a splash of olive oil to a large, deep, heavy bottomed pan and saute 1 small diced onion to soften.

At that point, add 1 large minced clove of garlic and 1 cup of barley and stir that around and cook it along for a couple of minutes.

Then add 1 generous cup peeled, 1/2-inch diced carrot and about 2 cups finely chopped green cabbage and 1 tsp dried dill.

Stir that around and add 1 -2 big ladles of the warm broth and stir that in.

The idea is to stir that regularly and add more broth as the barley absorbs it and continue that process until the barley is soft to the tooth.

The barley is going to take about 30 - 40 minutes to cook and, about halfway through that, heat the oven to 400 degrees....and then place the salmon fillets into an oiled baking dish, season them with black pepper to taste and place them into the preheated oven.

Once the barley is nice and creamy and soft to the tooth......and the fish is done.....it's time to eat.

HINTS:

Take your time with the barley and make sure it is nice and soft when done. Finish the risotto with a little grated Parmesan cheese if you like.

Add 1/2 cup dry white wine to the sauteing barley and let that evaporate before starting to add the warm broth.