Barley-Salmon Salad With Arugula Vinaigrette Recipe

Name: Barley-Salmon Salad With Arugula Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup uncooked quick-cooking barley; 1 (8-ounce) salmon fillet (about 1 inch thick); 1/2 teaspoon salt, divided; Cooking spray; 2 cups trimmed arugula; 3 tablespoons white wine vinegar; 2 teaspoons extra-virgin olive oil; 1/4 teaspoon black pepper; 2 garlic cloves, crushed; 1/2 cup (2 ounces) crumbled ricotta salata or feta cheese

Servings: persons

2 cups water
1 cup uncooked quick-cooking barley
1 (8-ounce) salmon fillet (about 1 inch thick)
1/2 teaspoon salt, divided
Cooking spray
2 cups trimmed arugula
3 tablespoons white wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon black pepper
2 garlic cloves, crushed
1/2 cup (2 ounces) crumbled ricotta salata or feta cheese

1
Bring the water to a boil in a large saucepan. Add the barley; cover, reduce heat, and simmer for 15 minutes or until tender. Remove from heat; let stand for 5 minutes. Spoon barley into a bowl. Cool completely.
2
Sprinkle fish with 1/8 teaspoon salt. Place the fish in a small nonstick skillet coated with cooking spray over medium heat; cook 6 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; cool completely. Discard skin. Cut fish into 1-inch pieces; add to barley in bowl.
3
Place the remaining salt, arugula, and the next 4 ingredients (arugula through crushed garlic) in a blender, and process until smooth, scraping down the sides of blender. Pour arugula vinaigrette over barley and fish; add cheese. Toss gently to combine. Cover and chill.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups water, 1 cup uncooked quick-cooking barley, 1 (8-ounce) salmon fillet (about 1 inch thick), 1/2 teaspoon salt, divided, and more.

Yes, Barley-Salmon Salad With Arugula Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barley-Salmon Salad With Arugula Vinaigrette

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