Barley Salmon Salad With Arugula Vinaigrette Recipe #379536
Cooking Light. You could even skip a step and use canned salmon.
by dicentra
30 min | 10 min prep
SERVES 4
- 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
- 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.
- 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.
- 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.
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5 stars