Maple-Cured Salmon & Barley Risotto

Salmon & Barley Risotto

When preparing this dish, make the barley first, as it takes quite a bit of time to cook from it’s raw stage to it’s fully cooked stage that you will need it to be to make the risotto.  Once it is cooked, the risotto stage is fairly fast. While you can skip the parsley emulsion, I would not skip the mustard sauce, as it definitely adds the kick that the dish needs. To learn how to clean barley and parsley, click here.

Maple Cured Salmon


5 tablespoons extra virgin olive oil
2 pounds skin-on salmon filet
½ cup maple sugar
1 tablespoon sea salt
2 teaspoons Dijon mustard
2 teaspoons grainy mustard
2 tablespoons red wine vinegar


Pour 2 tablespoons of oil over a large sheet pan and top with salmon, skin side down. In a small bowl, combine maple sugar and the salt. Rub onto salmon flesh. Cook in preheated 475F oven for 10 minutes. Turn oven on to broil. Cook for an additional 3 minutes. Remove from the oven and let the fish rest. When you are ready to serve, cut it into 6 portions. For the mustard sauce, in a small bowl, whisk together the mustards, vinegar, remaining 3 tablespoons of oil, and a pinch of sea salt. See below on how to plate.

Barley Risotto


8 ½ cups vegetable stock
2 cups dried pearl barley
Pinch + 1 tablespoon sea salt
2 tablespoons extra virgin olive oil
2 ½ cups crimini and stemmed shitake mushrooms, chopped (or any other type of mushroom)
2 cups 35% cream
4 ounces parmesan cheese, grated


In a large pot, bring stock to boil over high heat. Add barley and pinch of salt. Reduce heat to low and cover. Simmer until soft, about 2 hours. Drain. Return barley to pot. In a medium pan, heat the oil and add the mushrooms. Cook, stirring, until soft, about 5 minutes. Add mushrooms and cream to barley mixture. Simmer over low heat, stirring occasionally, about 10 minutes until well-mixed and creamy. Remove from heat. Stir in parmesan and 1 tablespoon of sea salt.

Parsley Emulsion


⅓ cup extra virgin olive oil
2 cloves garlic, peeled
2 tablespoons lemon juice
¼ cup flat leaf parsley, chopped


In a blender, combine garlic, oil, lemon juice, parsley, and two pinches sea salt. Pulse until smooth.

Plating suggestions:

To serve, divide risotto among 6 plates. Drizzle each serving with parsley emulsion. Top each with one portion salmon. Drizzle fish with mustard mixture. Enjoy!

How Sweet It Is

Maple Orchard FarmsOne of the great things about working for COR is that I get the chance to meet wonderful people from all over the world who are doing what they love. They are dedicated to making the best product they can, and we in turn, are dedicated to making sure that it meets the highest standard of kosher. Being Canada’s largest kosher certifier, we are of course going to have maple syrup as one of the many products that we certify. I mean, how could we not? One of the several syrup manufacturers that we represent is Maple Orchard Farms; a small facility located in Bracebridge, Ontario. Under the careful eye of David Knappett, Maple Orchard Farms produces high quality delicious Syrup and syrup products such as Maple Butter and Maple Sugar. This week, I will be highlighting maple recipes using these ingredients, so I invite you to check them out and check out David’s website at for more information. Today’s recipe is a bit fancy-shmancy, but would be a great one to store in your repertoire for date night. I changed up the recipe a bit, but the version that I had came from the Toronto Star, and that version had come from The Rocky Mountaineer Culinary Team. As for the photo with the recipe, that is from Tara Walton of the Toronto Star. Okay, everyone got credit… it is safe to move on and eat!