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Barley-Salmon Salad with Arugula Vinaigrette

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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. 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.

  3. 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.