Za'atar-Rubbed Smoked Salmon with Asparagus and Onion

Japanese-style-inspired comfort food: tender smoked salmon paired with asparagus and onion and pearl barley, finished with chives and lovage and a hit of za'atar. 1. Pat the smoked salmon dry and season with salt, za'atar. 2. Heat walnut oil in a heavy pan and grill the smoked salmon until it develops a deep golden crust, about 12 minutes. 3. Add asparagus and onion to the pan and cook until just tender, stirring in chives and lovage for fragrance. 4. Cook the pearl barley separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mustard and a scattering of tilsit cheese before serving hot.