Barley Salmon Salad With Arugula Vinaigrette

Ingredients

• 2 cups water
• 1 cup uncooked quick-cooking barley

• 1 (8 ounce)  salmon fillets (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 crumbled ricotta salata or feta cheese

Directions

1. 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. 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.

3. 3

   Remove fish from pan; cool completely. Discard skin. Cut fish into 1-inch pieces; add to barley in bowl.

4. 4

   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.

5. 5

   Pour arugula vinaigrette over barley and fish; add cheese. Toss gently to combine. Cover and chill.