Sweet, smoky, earthy, rich and all-around delicious. This meal comes together *relatively* quickly and you'll have lots of leftover veggies and barley. If price is a concern, there are lots of alternatives to bring down the cost. Use honey instead of maple syrup. If you don't have smoked paprika and don't feel like you'll miss the smokiness, use regular paprika instead! If salmon is expensive in your market, use chicken legs! (You'll just need to increase the cooking time and roast the chicken instead of frying-only.) All of substitutions can bring the cost tremendously and you'll still be left with a delicious and beautiful dish.
Skill Level: Easy
Time to Make: 45 minutes
2 sweet potatoes
1 head of cauliflower
8 ounces cremini mushrooms
4 tablespoons olive oil, divided
1/4 cup maple syrup (more to taste)
2 tablespoons sauce from chipotles in adobo sauce (divided)
1 teaspoon adobo powder
2 teaspoons smoked sweet paprika
1 cup cooked barley
2 salmon filets, skin-on
Three tablespoons Greek yogurt
Juice from half a lime
Half-and-half to taste
Salt and pepper to taste
Lime wedges for serving
Prep Ingredients: Preheat oven to 425ºF. Cook 1 cup of barley according to package instructions and set aside. Peel and cut the sweet potato into 1-1/2 inch cubes, roughly chop the cauliflower into florets, and slice the cremini mushrooms. Add the vegetables to a large bowl (or large ziplock bag) and add 2 tablespoons of olive oil, maple syrup, salt and pepper to taste, 1 tablespoon sauce from chipotles in adobo sauce, adobo powder, and smoked sweet paprika.
Add the vegetables to a large roasting pan in a single layer. Roast for 25-30 minutes until cooked through and beginning to brown and crisp up on the edges. Toss with the cooked barley and keep warm.
Prepare the chipotle crema by adding three tablespoons of Greek yogurt, 1 tablespoon of sauce from chipotles in adobo sauce, and lime juice in a small bowl. Whisk until smooth. Slowly add half-and-half, whisking continually, until the crema reaches your desired consistency. Season with salt and pepper and leave out at room temperature.
Heat 2 tablespoons of olive oil in a cast iron skillet until shimmering. Add both salmon filets flesh-side down and cook until well-browned on the bottom and almost cooked through, about 3-4 minutes. Gently flip and cook the skin until very crispy and the salmon is cooked through to your liking, about 2-3 minutes longer depending on how thick the filet is.
To serve: Spoon vegetable-barley mixture into bowls and top with a salmon filet. Serve with crema and additional lime wedges. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!