We like fish, especially fresh fish just from the boat in a fish and chips shop at the Polish seaside. Unfortunately, the holiday doesn't last the whole year, so we prepare fish dishes in our kitchen. The salmon is our favourite fish. Cooked, fried, roasted or smoked – we love them all.

Today I served the fishy king of the table – fried salmon with cranberries. Because the devil is in the details, I served it with pearl barley, kale and roasted sunflower seeds. It seems ordinary, but a little bit different. It was yummy and healthy. I recommend it!

Ingredients (for 2 people)
salmon
2 pieces of salmon
salt and pepper
your favourite herbs for fish
1 tablespoon of clarified butter
cranberries
2 fistfuls of fresh cranberries
4 tablespoons of maple syrup
2 tablespoons of orange peel
50 ml of orange juice
1 twig of rosemary
pearl barley
100g of pearl barley
2 big fistfuls of kale
4 tablespoons of sunflower seeds
2 tablespoons of butter
2 cloves of garlic
salt and pepper

Clean the salmon and spice it up with the salt, pepper and herbs. Leave in the fridge for half an hour.
Wash the cranberries. Put them into a pot with the rest of the ingredients and boil until the cranberries are soft and the juice is a bit thicker. Remove the rosemary.
Cook the pearl barley until it is soft. Wash the kale, remove the hard stems and tear apart into smaller pieces. Roast the sunflower seeds. Slice the garlic. Melt the butter, add the garlic and fry for a while. Add the kale and fry until it is soft. Add the pearl barley and sunflower seeds, spice it up with salt and pepper and stir.
Fry the salmon in clarified butter. Serve at once with the pearl barley and cranberries.

Enjoy your meal!

Try also:
Phenomenal salmon with currant sauce
Red snapper from the oven – a light and elegant dinner in half an hour
The right idea is a key to success