10 90 g to 110 g pieces of salmon, defrosted
1 dl sesame oil
1 dl lemon oil
4 tbsp lemon juice
10 tbsp sesame seeds
2 kg mixed root vegetables
½ dl oil
½ dl balsamic vinegar
3 tbsp honey
4 dl of pearl barley
Salt and pepper
Marinate the salmon in the sesame oil, lemon oil, lemon juice and a little salt and pepper for 15 to 20 minutes.
Coat the upper side with the sesame seeds and cook the fish in the oven at 180°C to a core temperature of 65ºC.
Peel the root vegetables and cut into large chunks. Season the with the oil, balsamic vinegar and honey. Season with salt and pepper, then bake in a preheated oven for 20 minutes at 200°C.
Mix the hot vegetables with the boiled barley and serve immediately with the breaded salmon.