Salmon And Barley Salad 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
SALMON BARLEY PILAF
I actually prefer canned salmon to fresh!! I like barley and it works well with the salmon and vinegar. This can be served cold as well. Try it on a picnic instead of potato salad.
Provided by Tebo3759
Categories Low Cholesterol
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a 6 quart oven proof casserole.
- Add onion, carrot and celery.
- Saute 2-3 minutes , stirring constantly.
- Add salmon and break up with a fork.
- Add barley, vinegar, cilantro, pepper and 2 cups water.
- Bring to a simmer then place in 350 oven and bake 45 minutes or until liquid is absorbed.
- Stir before serving.
EDAMAME AND BARLEY SALAD
Make and share this Edamame and Barley Salad recipe from Food.com.
Provided by dicentra
Categories Grains
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- To prepare dressing, combine first 5 ingredients in a medium bowl, stirring with a whisk until blended; set aside.
- To prepare salad, cook barley according to package directions, omitting salt and fat. Combine cooked barley, bell pepper, red onion, and the remaining ingredients in a large bowl, tossing well to combine.
- Add the dressing, and toss gently to coat evenly. Let stand 15 minutes.
Nutrition Facts : Calories 211.6, Fat 7.1, SaturatedFat 0.9, Sodium 397.2, Carbohydrate 29.3, Fiber 7.3, Sugar 1.8, Protein 10.4
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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 …
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SALMON AND BARLEY SALAD RECIPE
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