Orange Roasted Salmon w Barley Pilaf

*This recipe was created for 12 servings. To adjust the serving quantity, enter a new yield (12 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Orange Roasted Salmon
Side of Salmon, skin removed 3 lb
Orange Juice Concentrate 1/2 cup
Olive Oil 3 tbsp
Club House Thyme Leaves 2 tsp
Brown Sugar, packed 1/4 cup
Club House Paprika 1 tbsp
Salt 2 tsp
Orange zest 1 tbsp
Segmented Oranges 1 cup
Barley Pilaf
Quick Barley 1 1/2 cups
Lemon Juice 1 tbsp
Baharat seasoning 2 tsp
Dried barberries 6 tbsp
Pepita seeds, toasted 1/4 cup
Scallions, slivered 2 tbsp
Olive Oil, divided 6 tbsp
Kitchen Basics® Organic Free-Range Chicken Stock, no salt added 3 cups
Sweet Potato, peeled, ½” dice 2 cups
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 cup
Lemon zest 1 tsp


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.

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