This is a Victorian recipe which is surprisingly fresh and modern. It’s another ten minute wonder if you happen to have already cooked the pearl barley.

for two

  • 1 tbsp olive oil
  • 2 tbsp rosato vermouth
  • salt and pepper
  • fresh thyme or origano
  • 2 (140g) salmon fillets
  • 1 cucumber
  • 10 spring onions
  • 150g cooked pearl barley (pearl barley is barley with all the bran removed. Simmer it for about 15 minutes in about a pint of chicken stock)
  • juice and zest of a lemon
  • white pepper and some smoked salt
  • a quarter of a Romaine lettuce, shredded
  1. preheat the oven to 210ºC
  2. cook the pearl barley if you haven’t already done so
  3. grease a baking dish, add the fillets and pour in the oil, vermouth, herbs and seasoning
  4. roast for about ten minutes
  5. cut the peeled cucumber into little dice, mix with all the other ingredients

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