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Honey and Sesame-Glazed Salmon with Confetti Barley Salad

Prep time 10 mins
Cook time 30 mins
Yield 4 servings (serving size: 1 cup barley-vegetable mixture, 4 ounces salmon, and 1 tablespoon additional sauce)
Resistant starch: 0.3 gram

Ingredients

  • 3/4 cup pearled barley
  • 1 (16-ounce) bag frozen stir-fry vegetables, defrosted and chopped
  • 1 tablespoon toasted sesame seeds, divided
  • 4 (4-ounce) skinless salmon fillets
  • 3 tablespoons honey
  • 1/4 cup low-sodium soy sauce
  • 1 1/2 teaspoons toasted sesame oil
  • 1/4 teaspoon chili flakes
  • 1/4 cup chopped scallions

Nutrition Information

  • calories 435
  • fat 7 g
  • satfat 0 g
  • monofat 2 g
  • polyfat 3 g
  • cholesterol 72 mg
  • protein 33 g
  • carbohydrate 53 g
  • sugars 16 g
  • fiber 9 g
  • sodium 615 mg

How to Make It

  1. Preheat oven to 400°.

  2. Bring a large pot of salted water to a boil.

  3. Add barley, return to a boil, and boil until tender, 30 minutes. Add vegetable medley during last 3 minute of cooking. Drain, cool slightly, toss with 2 teaspoons sesame seeds and reserve.

  4. While barley is cooking, make salmon: Combine honey, soy sauce, sesame oil and chili flakes. Reserve 4 tablespoons of mixture. Place salmon on a baking sheet, and brush with honey-soy mixture. Bake until salmon is flaky, 15 minutes.  Place reserved sauce in a small saucepan over low heat and keep warm.

  5. Divide barley mixture among 4 plates, top with a salmon fillet and 1 tablespoon warmed sauce, and sprinkle with scallions and remaining sesame seeds.

The CarbLovers Diet