Honey and Sesame-Glazed Salmon with Confetti Barley Salad

Resistant starch: 0.3 gram

Yield:

4 servings (serving size: 1 cup barley-vegetable mixture, 4 ounces salmon, and 1 tablespoon additional sauce)

Recipe Time

Prep: 10 Minutes
Cook: 30 Minutes

Nutritional 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

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

Preparation

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.

Note:

The CarbLovers Diet

April 2011