Best 2 Salmon And Barley Salad Recipes
Indulge in a culinary journey with our delightful Salmon and Barley Salad recipe, a harmonious blend of flavors and textures. This dish features tender and flaky salmon, the protein-rich foundation of the salad. The barley, a whole grain known for its nutty flavor, provides a chewy and satisfying base. The combination of crisp vegetables, including celery, onion, cucumber, and bell pepper, adds a refreshing crunch and vibrant colors to the dish. Furthermore, the zesty dressing, made with lemon juice, mayonnaise, Dijon mustard, honey, and fresh herbs, ties all the elements together, creating a symphony of flavors. It's a perfect balance of freshness, heartiness, and delectable taste. Additionally, we've included two variations of this recipe: a Mediterranean-inspired version with sun-dried tomatoes, Kalamata olives, and feta cheese, and an Asian-style rendition featuring edamame, shredded carrots, and a tangy dressing with a hint of ginger and sesame.
Let's cook with our recipes!
SLOW-ROASTED SALMON SALAD WITH BARLEY AND GOLDEN BEETS
While the salmon slow-roasts in the oven for 20 minutes, you'll slice the beets super-thin on a mandolin and stir-fry them with scallions until they turn into caramelized bites. Toss them with barley, nestle the salmon on top, and serve family-style.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F with a rack 6 inches from heating element and another in center. Season fish with salt and pepper; place in a broiler-proof skillet or baking dish, skinned-side down. Season lemon slices and scatter over top; drizzle 6 tablespoons oil over everything.
- Roast on center rack until fish is almost cooked through but still translucent-pink in center, 18 to 20 minutes. Spoon some of oil from skillet over fish. Switch oven to broil; transfer to top rack and broil until lemons are lightly charred in spots and fish is just cooked through, 3 to 5 minutes more. Let cool slightly.
- Meanwhile, using a mandoline or a sharp knife, slice beets into very thin rounds, about 1/8 inch thick (you should have about 2 cups). Season with salt and drizzle with oil. Let stand, stirring occasionally, until softened slightly, 10 minutes; drain.
- Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add beets and cook, stirring occasionally, 5 minutes. Add scallion whites and light greens; continue cooking until softened and lightly caramelized, about 5 minutes more. Remove from heat; season to taste and stir in lemon juice.
- Toss beet mixture in a large bowl with barley and half of broiled lemon slices. Fold in 3/4 cup parsley and scallion dark-greens; season to taste. Mound on a platter and top with fish and remaining lemon slices; sprinkle with remaining 1/4 cup parsley and drizzle with a bit of oil from roasting skillet. Serve.
SALMON AND BARLEY SALAD
For a substantialsalad, pearl barley is matched with dilland poached salmon, an excellent sourceof protein.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 13
Steps:
- Put pearl barley and 1 1/4 cups water into a medium saucepan. Bring to a boil over medium-high heat; cover, and reduce heat to medium-low. Simmer until water has been absorbed and barley is tender, about 30 minutes. Drain any excess water, and return barley to saucepan. Fluff with a fork; cover, and set aside.
- Bring wine, 5 cups water, the peppercorns, 1/2 teaspoon salt, the bay leaf, and 1 tablespoon lemon juice to a boil in a large high-sided skillet over medium-high heat. Reduce heat to medium-low. Simmer 5 minutes. Add salmon; cook 4 minutes. Using a slotted spoon, transfer salmon to a nonreactive dish. Cover; let stand 5 minutes.
- Meanwhile, whisk together remaining tablespoon lemon juice, the oil, dill, and remaining 1/2 teaspoon salt in a small bowl; season with pepper.
- Toss together barley, salmon, onion, and cucumber in a large bowl. Gently fold in vinaigrette. Divide salad among six plates; garnish with dill, and serve with lemon wedges.
Nutrition Facts : Calories 235 g, Cholesterol 39 g, Fat 10 g, Fiber 3 g, Protein 17 g, Sodium 363 g
Tips:
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the taste of your salad. Choose fresh, wild-caught salmon and organic barley.
- Cook the barley perfectly: Barley should be cooked until it is tender but still has a slight bite to it. Overcooked barley will be mushy and unpleasant.
- Flake the salmon gently: Once the salmon is cooked, flake it gently with a fork. Be careful not to break it up too much.
- Use a flavorful dressing: The dressing is what brings all the flavors of the salad together. Use a dressing that is light and flavorful, such as a lemon-tahini dressing or a dill-yogurt dressing.
- Add some fresh herbs: Fresh herbs can add a pop of flavor and color to your salad. Try adding some chopped parsley, cilantro, or dill.
Conclusion:
This salmon and barley salad is a healthy, flavorful, and satisfying meal that is perfect for lunch or dinner. It is packed with protein, fiber, and omega-3 fatty acids. The barley adds a chewy texture and nutty flavor, while the salmon provides a rich and flaky contrast. The dressing brings all the flavors together and adds a touch of acidity. This salad is sure to be a hit with everyone who tries it!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
