Melt 25 gr butter and sweat 2 finely chopped cloves of garlic. Add 60 gr pearl barley and stir to cover each grain. Add 50 cl white wine and let it evaporate. Then add 300 cl fish stock. Stir from time to time and add more stock when needed. It's like making risotto.
In the meantime cut 100 gr sugar snaps in half.
Bring water to the boil to cook the sugar snaps for 1 min., then add 75 grs of samphire and cook for another 3,5 mins. Pour trough a sieve and douse with cold water to stop the cooking process.
The barley will take almost an hour, 5 mins before it's time to panfry the salmon. About 2 mins on each side.
Mix the veggies with the barley to reheat for a minute or so.
Serve with thinly sliced lemon.