1/2 cup Dried shiitake or porcini mushrooms
3/4 tsp Kosher salt
1/2 cup Pearled barley
3/4 cup Cooked wild rice
2 tsp Olive oil
12 oz Salmon fillet
1/4 tsp Freshly ground black pepper (plus more as needed)
8 oz Sliced fresh shiitake mushrooms
1/2 cup White wine
3/4 cup Chopped green onions
1 1/4 tsp Dried tarragon
1 1/2 tsp Lemon zest
8 Large cabbage leaves (blanched)
1/2 cup Low-sodium chicken broth
Preheat the oven to 350 degrees.
Bring the water to a boil and remove from the heat. Steep the dried mushrooms for 10 minutes. Strain the mushrooms and reserve the steeping liquid. Chop the mushrooms and set aside.
Add enough water to the reserved mushroom liquid to make 1 cup. Add 1/8 teaspoon of the salt and bring it to a boil. Stir in the barley and reduce the heat to a simmer. Cover and cook until the barley is soft, about 25 minutes.
Stir the chopped soaked mushrooms into the barley. Mix the cooked barley with the wild rice and set aside.
Heat the olive oil in a heavy skillet over medium high heat. Season the salmon fillet with 1/8 teaspoon each of salt and pepper. Sear the salmon fillet just until cooked, about 2 minutes per side. Remove the skin from the salmon if still on and flake the fish into the barley mixture. Brown the fresh mushrooms in the same pan. Remove the mushrooms and deglaze the pan with 1/4 cup of the wine.
Add the skillet liquids and mushrooms to the barley mixture. Add the green onions, tarragon, the remaining 1/2 teaspoon salt, pepper, and the lemon zest.
Fill the cabbage leaves with the barley mixture and roll the leaves up tightly. Place the rolls seam side down in a baking dish.
Bring the chicken broth and the remaining 1/4 cup wine to a boil and pour over the cabbage rolls. Cover with foil and bake until cabbage is soft and the broth is steaming, 20 to 25 minutes.
Serve with Edamame with Tarragon Dipping Sauce.