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 from CarbLovers Diet

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 435
  • Fat: 7g
  • Saturated fat: 0g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 3g
  • Cholesterol: 72mg
  • Protein: 33g
  • Carbohydrate: 53g
  • Sugars: 16g
  • Fiber: 9g
  • Sodium: 615mg


  • 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


  1. 1. Preheat oven to 400°.
  2. 2. Bring a large pot of salted water to a boil.
  3. 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. 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. 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.
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