Barley-Salmon Salad with Arugula Vinaigrette

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 337
  • Calories from fat: 30%
  • Fat: 11.1g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 19.1g
  • Carbohydrate: 40.6g
  • Fiber: 8.1g
  • Cholesterol: 50mg
  • Iron: 1.9mg
  • Sodium: 489mg
  • Calcium: 114mg

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

Preparation

  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.
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