Friday 25 September 2015

Salmon fillet with labneh and mint aromatized barley

5 minutes to prepare Serves 4

Any other dairy-obsessed out there?


When it comes to labneh, we mean the expression “in love”. It’s so rich and can spread it on bread like cream cheese, freely dunk chips into it, or use it as a veggie dip.
Labneh is a dressing made of yogurt, mostly flavored with garlic and mint. It is widespread throughout the Middle East and it can be produced with both cow's or goat’s milk. If you like exotic flavors, it will definitely conquer your heart!

To prepare it at home, just buy some Greek yogurt, whose consistency is much denser than the traditional one. Add a small, pureed, clove of garlic (here omitted, as usually, for personal taste), a pinch of salt, EVO oil and a nice sprig of fresh mint, finely chopped.
The perfect accompaniment for labneh is bruschettas but it is an ideal match for grilled fish, too.

Today, it is indeed appointed to join - masterfully - a tasty panfried salmon fillet. To complete the plate, we will serve barley flavored with lemon and mint.


Here are ingredients for the 4-serving recipe:


800 g fresh salmon cut into 4 fillets 
200 g barley

200 ml water
125 g Greek yogurt 
10 mint leaves
1 lemon
dry ginger powder
EVO oil
salt and pepper

  1. Prepare the infusion of mint leaves and lemon: boil water in a pot, add salt and once started to bubble, immerse half of the mint leaves and the lemon zest. Let infuse off the heat for 5 minutes at least
  2. In a pan pour 1 tablespoon of EVO oil, add the barley and pan-fry for a couple of minutes. At this point, add one ladle of mint and lemon infusion at a time and continue cooking until the barley is ready (it will take approximately 25 minutes )
  3. Meanwhile, prepare the labneh: chop the remaining mint leaves and mix them with a pinch of salt, 1 tablespoon of EVO oil and the Greek yogurt
  4. When the barley is almost ready, place 1 tablespoon of EVO oil in a pan. Once it reaches the necessary heat (the oil should sizzle), add salmon fillets and cook them for 2 minutes, being careful not to overcook them. Season with salt, freshly ground pepper and ginger powder, according to your taste
  5. Remove salmon fillets from the pan and place them on serving plates with barley and some labneh aside. Serve immediately!

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

"We used to eat this when my dad was stationed in Vandihar.
Take your kaftab' Sounieh and dip it in the labneh. Now, that is good labneh."
(The Simpsons - Season 4 Episode 8, Matt Groening)

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