Best 2 Salmon And Barley Salad Recipes

Salmon and barley salad is a delicious and nutritious meal that is perfect for lunch or dinner. It is packed with flavor and healthy ingredients, making it a great choice for those looking for a healthy and satisfying meal. The combination of salmon, barley, and vegetables provides a balance of protein, carbohydrates, and vitamins. With a variety of textures and flavors, this salad is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-ROASTED SALMON SALAD WITH BARLEY AND GOLDEN BEETS

Slow-Roasted Salmon Salad with Barley and Golden Beets image

While the salmon slow-roasts in the oven for 20 minutes, you'll slice the beets super-thin on a mandolin and stir-fry them with scallions until they turn into caramelized bites. Toss them with barley, nestle the salmon on top, and serve family-style.

Provided by Lauryn Tyrell

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 1h5m

Number Of Ingredients 8

Ingredients

1 1/4 pounds skinless salmon fillet (about 1 inch thick)
Kosher salt and freshly ground pepper
1 small lemon, very thinly sliced into rounds (1/2 cup), plus 2 tablespoons fresh juice
1/2 cup extra-virgin olive oil, plus more for drizzling
2 medium golden beets (12 ounces), trimmed and scrubbed
6 scallions, white and light-green parts separated and thinly sliced (a packed 1/2 cup), dark-green tops sliced
3 cups cooked barley, farro, or brown rice, room temperature
1 cup fresh parsley leaves

Steps:

Preheat oven to 325°F with a rack 6 inches from heating element and another in center. Season fish with salt and pepper; place in a broiler-proof skillet or baking dish, skinned-side down. Season lemon slices and scatter over top; drizzle 6 tablespoons oil over everything.
Roast on center rack until fish is almost cooked through but still translucent-pink in center, 18 to 20 minutes. Spoon some of oil from skillet over fish. Switch oven to broil; transfer to top rack and broil until lemons are lightly charred in spots and fish is just cooked through, 3 to 5 minutes more. Let cool slightly.
Meanwhile, using a mandoline or a sharp knife, slice beets into very thin rounds, about 1/8 inch thick (you should have about 2 cups). Season with salt and drizzle with oil. Let stand, stirring occasionally, until softened slightly, 10 minutes; drain.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add beets and cook, stirring occasionally, 5 minutes. Add scallion whites and light greens; continue cooking until softened and lightly caramelized, about 5 minutes more. Remove from heat; season to taste and stir in lemon juice.
Toss beet mixture in a large bowl with barley and half of broiled lemon slices. Fold in 3/4 cup parsley and scallion dark-greens; season to taste. Mound on a platter and top with fish and remaining lemon slices; sprinkle with remaining 1/4 cup parsley and drizzle with a bit of oil from roasting skillet. Serve.

SALMON AND BARLEY SALAD

Salmon and Barley Salad image

For a substantialsalad, pearl barley is matched with dilland poached salmon, an excellent sourceof protein.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 13

Ingredients

1/2 cup pearl barley, rinsed and drained
1/2 cup dry white wine
1/4 teaspoon whole black peppercorns
1 teaspoon coarse salt
1 bay leaf
2 tablespoons fresh lemon juice
1 pound salmon fillet, skinned, cut into 1-inch chunks
3 tablespoons extra-virgin olive oil
2 teaspoons coarsely chopped fresh dill, plus sprigs for garnish
Freshly ground pepper
1 small red onion, halved and thinly sliced
1 small cucumber, peeled, halved lengthwise, seeds removed, and cut into 1/4-inch-thick slices
Lemon wedges, for serving

Steps:

Put pearl barley and 1 1/4 cups water into a medium saucepan. Bring to a boil over medium-high heat; cover, and reduce heat to medium-low. Simmer until water has been absorbed and barley is tender, about 30 minutes. Drain any excess water, and return barley to saucepan. Fluff with a fork; cover, and set aside.
Bring wine, 5 cups water, the peppercorns, 1/2 teaspoon salt, the bay leaf, and 1 tablespoon lemon juice to a boil in a large high-sided skillet over medium-high heat. Reduce heat to medium-low. Simmer 5 minutes. Add salmon; cook 4 minutes. Using a slotted spoon, transfer salmon to a nonreactive dish. Cover; let stand 5 minutes.
Meanwhile, whisk together remaining tablespoon lemon juice, the oil, dill, and remaining 1/2 teaspoon salt in a small bowl; season with pepper.
Toss together barley, salmon, onion, and cucumber in a large bowl. Gently fold in vinaigrette. Divide salad among six plates; garnish with dill, and serve with lemon wedges.

Nutrition Facts : Calories 235 g, Cholesterol 39 g, Fat 10 g, Fiber 3 g, Protein 17 g, Sodium 363 g

Tips:

Use fresh, high-quality ingredients for the best flavor and texture.
Cook the barley according to the package directions, or until it is tender and chewy.
Flake the salmon into bite-sized pieces, and remove any bones or skin.
Roast the vegetables until they are tender and slightly caramelized.
Use a light, flavorful dressing to enhance the flavors of the salad.
Serve the salad immediately, or chill it for later.

Conclusion:

Salmon and barley salad is a delicious and nutritious meal that is perfect for lunch, dinner, or a light snack. It is packed with protein, fiber, and healthy fats, and it is also a good source of vitamins and minerals. The combination of roasted vegetables, barley, and salmon creates a flavorful and satisfying dish that is sure to please everyone at the table. Whether you are looking for a healthy weeknight meal or a special occasion dish, salmon and barley salad is a great choice.