Nordic Salmon Bowl with Barley and Dill Skyr Dressing

• 140 g Pearled barley
• 1 ½ tsp Fine sea salt
• 300 g Salmon fillet, skin on or skin removed
• 2 tbsp Extra virgin olive oil
• 1 medium Cucumber
• 8 Radish
• 2 tbsp Capers
• 150 g Yogurt, thick, plain
• 1 Lemon
• 10 g Fresh dill
• ½ tsp Black pepper

1. Heat the oven to 200°C (390°F). Rinse the pearled barley in a colander, then tip into a saucepan with plenty of water and 1 tsp of the fine sea salt.
2. Bring the barley to the boil, then simmer for 25 to 30 minutes until tender with a little chew. Drain well and let it steam-dry in the colander for a minute.
3. Put the salmon on a baking tray and rub with 1 tbsp of the extra virgin olive oil and the remaining 0.5 tsp fine sea salt (and black pepper, if using). Bake for 10 to 12 minutes, until just opaque and flaking at the thickest part.
4. While the salmon bakes, slice the cucumber and radish thinly and put them in a mixing bowl. Add the capers and the remaining 1 tbsp extra virgin olive oil, then toss to coat.
5. Finely chop the fresh dill. In a small bowl, whisk the yogurt with the zest and juice of the lemon and most of the dill, then taste and adjust with a pinch of fine sea salt if needed.
6. Divide the barley between two bowls and top with the cucumber and radish salad. Flake the salmon into large pieces and add to each bowl, then spoon over the lemon and dill yogurt dressing and finish with the remaining dill.

Made this recipe? Rate it — a comment is optional.