Shaved Vegetable Salad with Brown-Butter Barley and Seared Salmon

Ingredients

• 2 cups cooked barley
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups shaved vegetables
• 2 tablespoons fresh lemon juice
• 4 salmon fillets
• Chopped fresh parsley, for garnish

Directions

1. Set a medium pot of generously salted water over medium-high heat and bring it to a boil. Stir in the barley and cook until it is tender, about 30 minutes. Drain it, let it cool, and refrigerate until fully chilled. The barley may be prepared up to 4 days in advance and kept covered in the refrigerator.
2. In a small bowl, whisk together the sour cream, mayonnaise, dill, lemon zest, lemon juice, and mustard until smooth. The cream may be prepared up to 4 days in advance and kept covered in the refrigerator.
3. With a mandoline, slice the fennel, celery, cucumbers, radishes, and onion crosswise as thinly as possible. Put the sliced vegetables in a medium bowl with the endives and parsley. Add the oil, lemon juice, and 1/4 tsp. salt, then toss until everything is lightly coated. Portion the vegetables evenly onto 4 plates.
4. Place the butter in a large cast-iron or nonstick skillet over medium-high heat. Melt it and cook, stirring now and then, until it turns nutty brown, about 2 minutes. Stir in the barley and cook, tossing occasionally, until it takes on a golden color, about 4 minutes. Move the barley to a medium bowl, cover it, and keep it warm.
5. Pour the oil into the same skillet and set it over medium-high heat. Season both sides of each salmon piece with 1/2 tsp. salt and 1/4 tsp. pepper. Put the salmon in the pan skin side down and cook until the underside is just golden, about 1 minute. Turn the salmon over and cook until the other side is browned and the center is still not quite opaque, about 1 minute longer.
6. Place a piece of salmon over each salad. Spoon a dollop of cream on top, add lemon wedges for garnish, and serve with rye toast, if you like.