Hearty Finnish Salmon with Dill Cream and Barley Risotto
Savor the rich flavors of tender salmon paired with a creamy dill sauce, accompanied by a nutty barley risotto for an authentic Finnish dining experience.
Preparation
Get these tasks done before you start cooking.
Marinating the Salmon
- 1
Season Salmon
Season salmon fillets with salt and freshly ground black pepper.
- 2
Marinate
Let sit for 15 minutes to absorb flavors.
- 3
Preheat Oven
Preheat oven to 350°F (175°C).
Preparing the Barley Risotto
- 1
Heat Butter
Heat butter in a large saucepan over medium heat.
- 2
Sauté Aromatics
Add onion and garlic, sauté until translucent.
- 3
Toast Barley & Add Wine
Stir in barley, then add white wine; simmer until wine is mostly absorbed.
Tip: Stir the risotto continuously to prevent sticking. Pro Tip: Slight toasting of the barley deepens its nutty flavor.
How to Make Hearty Finnish Salmon with Dill Cream and Barley Risotto
Total time: 2 h · Yields 4 servings
- 1
Roasting Salmon
Bake seasoned salmon fillets for 15-20 minutes until cooked through.
- 2
Making Dill Cream
In a saucepan, combine cream, dill, lemon juice, salt, and white pepper; heat gently until warmed.
- 3
Finishing Risotto
Gradually add warm vegetable stock to barley, stirring continuously until each addition is absorbed, about 30 minutes until creamy.
Chef's Tips
Further reading
Frequently asked questions
How should I store leftovers?
Store in an airtight container in the fridge for up to 2 days.
Can I use a different grain instead of barley?
Yes, you can use arborio rice or even farro, adjusting the cooking time as needed.
Can this be made ahead of time?
The dill cream sauce can be made a day in advance; reheat gently before serving.
Is there a substitute for heavy cream?
You could use a mixture of milk and Greek yogurt for a lighter option.
What wine pairs well with this dish?
A crisp Chardonnay or Sauvignon Blanc complements the salmon perfectly.
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