Wild Salmon with Creamy Dill & Barley

Dill and salmon make for a special pairing due to their complementary flavors and historical culinary tradition. The refreshing, citrusy notes of dill perfectly balance the rich, fatty taste of salmon, creating a delightful dish that is both satisfying and refreshing.

Wild Salmon with Creamy Dill and Barley

6 oz. wild-caught salmon filet
1 tsp. butter
kosher salt and pepper

½ cup sour cream
¼ cup blue cheese crumbles
2 tsp. fresh dill weed
kosher salt and pepper

3 cups water
1 cup pearled barley
1 Tbs. butter

Rinse the barley and drain.

Bring a large pot of 3 cups of water to a rolling boil. Add the barley and reduce to a simmer.
Add the butter.
Simmer until all the water has been absorbed and the barley is still a touch crunchy.
Cover and remove from heat.

Preheat the oven to 400°F.

Place the fish atop parchment or foil, season with butter, salt, and pepper, and fold over the edges of the parchment or foil to seal the fish in a baking “envelope.”

Place on a baking sheet and bake for 15-20 minutes, until cooked through.

Meanwhile, mix together the sour cream, blue cheese, dill, salt, and pepper.

Serve the fish filet over the cooked barley, spooned with creamy sauce and additional dill, if desired.