Orange & Mirin-Glazed Cod with Warm Barley & Broccoli Salad

Directions

1. 1
   1Prepare the ingredients:Wash and dry the fresh produce.
2. 2
   Add the barley to the pot of boiling water and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat.
3. 3
   Add the cooked broccoli and diced orange to the pot of cooked barley.
4. 4
   Heat a medium pot of salted water to boiling on high.Quarter and deseed the lemon.
5. 5
   Drain thoroughly and return to the pot.
6. 6
   Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.6Plate your dish: Divide the finished barley between 2 dishes. Top with the glazed cod fillets and any remaining glaze from the pan.
7. 7
   Cut the broccoli into bite-sized florets.Peel and mince the garlic. Halve the orange. Squeeze the juice of 1 half into a bowl.
8. 8
   Add the juice of 2 lemon wedges; stir to coat.
9. 9
   Garnish with the almonds. Enjoy!1Prepare the ingredients:Wash and dry the fresh produce.
10. 10
    Drizzle with olive oil and season with salt and pepper to taste.3Cook the broccoli:Once the barley has cooked for about 5 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
11. 11
    Heat a medium pot of salted water to boiling on high.Quarter and deseed the lemon.
12. 12
    Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened.
13. 13
    Cut the broccoli into bite-sized florets.Peel and mince the garlic. Halve the orange. Squeeze the juice of 1 half into a bowl.
14. 14
    Add the garlic and as much of the red pepper flakes as youd like, depending on how spicy youd like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
15. 15
    Add the cooked broccoli and diced orange to the pot of cooked barley.
16. 16
    Add cup of water and cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Turn off the heat and add the juice of the remaining lemon wedges.
17. 17
    Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.6Plate your dish: Divide the finished barley between 2 dishes. Top with the glazed cod fillets and any remaining glaze from the pan.
18. 18
    Transfer to a bowl; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.4Cook & glaze the cod:While the barley continues to cook, pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.
19. 19
    Garnish with the almonds. Enjoy!
20. 20
    Add the barley to the pot of boiling water and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat.
21. 21
    Drain thoroughly and return to the pot.
22. 22
    Add the juice of 2 lemon wedges; stir to coat.
23. 23
    Drizzle with olive oil and season with salt and pepper to taste.3Cook the broccoli:Once the barley has cooked for about 5 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
24. 24
    Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened.
25. 25
    Add the garlic and as much of the red pepper flakes as youd like, depending on how spicy youd like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
26. 26
    Add cup of water and cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Turn off the heat and add the juice of the remaining lemon wedges.
27. 27
    Transfer to a bowl; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.4Cook & glaze the cod:While the barley continues to cook, pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.