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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Barley-Salmon Salad With Arugula Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions