Barley-Salmon Salad with Arugula Vinaigrette

Recipe from Cooking Light

More From Cooking Light

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Barley-Salmon Salad with Arugula Vinaigrette Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy