Sesame-Crusted Salmon with Squid Ink Barley Risotto
68 min 1 serving 930 kcal · 51 g proteinLevel: Expert
The nutritionist's note
The sesame crust insulates the flesh from direct heat: it stays pink at the centre while the outside crisps. Sesame and salmon together provide calcium, omega-3s and B12.
Ingredients
1 serving
- salmon fillet180 g
- pearl barley120 g
- sesame seeds30 g
- squid ink8 g
- vegetable stock400 ml
- shallot40 g
- olive oil15 g
Method
- 1
Coat the salmon fillet in a mix of white and black sesame seeds.
- 2
Sweat the chopped shallot (40 g) in the olive oil (15 g), coat the pearl barley, moisten with stock and cook for 25 minutes, stirring.
- 3
Stir in the squid ink halfway through to colour and flavour it.
- 4
Sear the salmon for 3 minutes per side so the crust crisps without overcooking the flesh.
Nutrition facts
per serving
| Energy | 930 kcal |
|---|---|
| Protein | 51 g |
| Carbohydrates | 92 g |
| Fat | 40 g |
| Fibre | 12 g |
| Iron | 5.8 mg |
| Vitamin B12 | 6 µg |
Potential allergens
- fish
- sesame
- gluten
- shellfish
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