Servings: 2
Ingredients
- 250 g salmon fillet
- 150 ml pearl barley
- 1 carrot
- 1 onion
- 5 cherry tomatoes
- butter or oil for frying
- lemon juice
- parsley
Instructions
- Rinse the pearl barley and bring it to the boil, adding a little salt. The water should be three times as much as the groats, in this case about 0,5 litres. If the water evaporates too quickly during boiling, it should be replenished a little.
- While the grits are cooking, we can prepare the fish. The grits will take about 35-40 minutes to cook, so you can take your time. Fry the chopped carrot and chopped onion in butter. When the onion has browned a little, add the salmon, cut into pieces.
- Fry the salmon pieces, turning them over and over, and when the salmon is cooked, add the tomatoes, cut in half, to fry for a couple of minutes.
- If the grits are already cooked when the fish is done, add the grits to the pan and fry everything together. And if the grits are still boiling, then wait until they are cooked and then pour and fry them. Drizzle with lemon juice and sprinkle with parsley.
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