3 cups Kitchen Basics® Organic Free-Range Chicken Stock, no salt added
2 cups Sweet Potato, peeled, ½” dice
1 cup Yellow Squash, ½” dice
1 cup Red onion, ½” dice
1 cup French green beans, cut into 1” pieces
1 cup Sweet Drop Peppers
1 tsps Lemon zest
This recipe was created for Club House for Chefs by: Adam Walker, Chef of Panache Fine Catering in the Baltimore, DC area.
For the Orange Roasted Salmon: In a large glass or plastic container, place the salmon, orange concentrate, olive oil and thyme (1 tsp). Turn salmon over many times to coat. Marinate for at least 1 hour, up to 4 hours. For the seasoning, mix together the brown sugar, paprika, thyme (1 tsp), salt, and orange zest. Preheat oven to 350 degrees. Remove salmon from marinade. Discard marinade. Place salmon onto an oven safe casserole or platter. Top with the prepared seasoning. Bake for 20-25 minutes, or until the thickest part of the salmon is 135 degrees. Place sectioned orange around the perimeter of the salmon, and return to oven Bake for 5 more minutes, or until the thickest part of the salmon is 145 degrees. Serve immediately, or you can hold it in a warm oven for 20-30 minutes.
For the Barley: Toast barley in olive oil (2 tbsp) until it takes on a light toasted color. Prepare barley according to package directions, using stock in place of water. Combine sweet potato, yellow zucchini and onion with olive oil (2 tbsp). Add salt and pepper to taste. Roast at 400 degrees until soft, about 15 minutes. Blanch green beans in salted water and chill. For the dressing: combine lemon zest and juice, olive oil (2 tbsp), and Baharat seasoning. Mix together the cooked barley, roasted vegetables, blanched green beans, sweet drop peppers, dressing, and ¼ cup dried barberries. Mix well. Before service, top with scallions, parsley, pumpkin seeds, and remaining barberries.