The Flying Pig's Crab Crusted BC Salmon with Barley Risotto and Seasonal Vegetables

Freshline Staff -

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Josh Cyr, Regional Chef from Flying Pig: Josh’s journey in food started 25 years ago, when he began travelling and immersing himself in various cultures and cuisines. Learning from the different ingredients and techniques around the world, Josh now serves as Regional Chef at The Flying Pig. His favourite facet of cooking is the ability to bring loved ones together for delicious food. During his time off, Josh enjoys exploring the world with his wife.

Prep Time: 30 Minutes

Serving Size: Serves Two Adults

Skill Level: Moderate

Ingredients

  • 3 tbsp. of olive oil
  • 2 pinches of salt
  • 1 pinch of pepper
  • 2 tbsp. of crab crust
  • ½ cup of uncooked barley
  • 6 cups of chicken stock
  • 2 tbsp. of parmesan cheese
  • 1 tbsp. of lemon juice
  • 2 tbsp. of butter
  • ¼ cup of pre-cooked butternut
  • 1 squash (peeled and roasted)
  • Seasonal vegetables
  • 2 x 175g line-caught Ocean Wise BC sockeye salmon fillet
Shop Chef-Quality Ingredients

Instructions

Barley Risotto

  1. Heat oil in a pan at medium heat, add onions, and cook until translucent.
  2. Add barley to pan and toast; Do not burn!
  3. In a separate pot, bring 4 cups of chicken stock to a boil.
  4. Add white wine to the barley and allow to reduce.
  5. Continue to add the remainder of chicken stock, 1 cup at a time to cook the barley. Let simmer for 25 minutes stirring occasionally.
  6. Add butter, parmesan cheese, chopped parsley, butternut squash and season with salt and pepper.

Crab Crusted B.C Salmon

  1. Pre-heat oven to 450° F.
  2. Apply salt and pepper to both sides of the BC sockeye salmon portions.
  3. Place salmon skin-up in frying pan with oil (2 minutes per side).
  4. Remove from pan, place crab crust on top of the salmon portions and broil for 1-2 mins until golden brown.

Seasonal Vegetables

  1. Cook seasonal vegetables in a pan until tender, toss with olive oil, salt and pepper.

Assembly

Spoon barley in center of the plate, reserving some to spoon over top. Place vegetables neatly on the risotto and place salmon on top of the vegetables to finish.

About Hooked Cookbook

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Features range from Botanist’s Beet Cured BC Salmon to Royal Dinette’s BC Pacific Cod with Nugget Potatoes – dishes that are perfect examples of Vancouver’s thriving food scene.

Through 16 unique seafood dishes, Hooked celebrates both experienced and up-and-coming chefs, who often work without recognition – giving them a platform to build their brand and showcase their culinary expertise.

We hope you enjoy cooking incredible seafood dishes with the help of this cookbook. Post your renditions using #FreshlineDelivery to be featured on our Instagram and Facebook page.

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