Chimichurri Salmon with Slow cooked Beans and Barley
Posted: September 30, 2021
Chimichurri Salmon with Slow-cooked Beans & Barley
Fresh herbs, bright acidity, and spice brings this simple healthy Salmon filet to life.
4 Salmon Filets
For the Chimichurri:
1 Bunch Fresh Parsley cleaned with the stems removed
1 Bunch of Fresh Cilantro cleaned and lower firm stems cut off
4 cloves fresh garlic
1 small shallot chopped
1/2 cup Apple Cider Vinegar
Salt and Pepper to taste
1/4 cup Extra Virgin Olive Oil
For the Beans and Barley:
1 tbsp Extra Virgin Olive Oil
1 Medium Yellow Onion diced
2 stalks of celery diced
1 small carrot diced
2 cups Vegetable low sodium or no salt stock
1 cup of water
3/4 cup of barley
1 can of black beans
1 can of pinto beans
1 tbsp Chili Powder
1/2 tsp Cumin
1/2 tsp oregano
1 tsp Salt add more if desired
1/4 tsp pepper
zest and juice of 1 lime
For the Chimichurri, add all the ingredients together with the exception of the oil in a blender. Blend till combined and scrape into a bowl. While whisking add your oil slowly till combined. Adjust with more acid if desired. Set aside till ready to serve.
For the Beans and Barley, add a tbsp of Extra Virgin Olive Oil to a sauté pan over low heat. When heated, add your carrot, celery, onion, and pepper and cook down for 5 minutes. Add garlic and continue to cook for an additional minute. Add the beans and barley and incorporate. Add the water, stock, spices, salt, and pepper. Bring to a boil and lower to a simmer for 30 minutes or until the barley is tender and liquid is reduced.
For the Salmon, place 1 1/2 inch of water in your D3 3 Quart sauce pot. Place two salmon filets in the BCRF steamer insert. Drizzle with a touch of Olive oil, sprinkle with flake salt, squeeze the juice and add sliced the limes on top of the salmon. Steam for 7-8 minutes. Remove from insert.
To serve, plate a spoonful of the beans onto a plate. Top with your Salmon filet and spoon the Chimmichuri onto the Salmon. Enjoy.
You can always use dry beans and do this the really long way. The beans will become a standout too. The night before soak your beans in water. Drain. Complete as directed above but increase your liquid to 2 cups of stock and 4 cups of water. The beans will take roughly 2 hours to cook.
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