Barley-Salmon Salad with Arugula Vinaigrette



4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 337
Caloriesfromfat 30 %
Fat 11.1 g
Satfat 3.4 g
Monofat 4.8 g
Polyfat 1.9 g
Protein 19.1 g
Carbohydrate 40.6 g
Fiber 8.1 g
Cholesterol 50 mg
Iron 1.9 mg
Sodium 489 mg
Calcium 114 mg


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


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.

April 2001
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