SLOW-ROASTED SALMON SALAD WITH BARLEY AND GOLDEN BEETS
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
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.
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Joe Clover
[email protected]Overall, I was disappointed with this recipe. I wouldn't recommend it.
Tenphel Khatey
[email protected]I thought the dressing was a bit too heavy. I would recommend using a lighter vinaigrette instead.
Kasunika Wenushi
[email protected]I tried this recipe and it was a disaster. The salmon was overcooked and the barley was mushy.
It'z Redoy
[email protected]This is one of my favorite recipes. It's easy to make and always a hit with my family and friends.
Sandhu Sahib
[email protected]I followed the recipe exactly and the salad turned out great! I will definitely be making this again.
Alaa
[email protected]This salad is a great option for a healthy and satisfying lunch or dinner.
Asadali Ranjha
[email protected]I'm not a big fan of beets, but I really enjoyed them in this salad. They added a natural sweetness that complemented the other ingredients well.
Shakir Khan
[email protected]The salmon was cooked perfectly. It was moist and flaky, and it paired well with the barley and beets.
Taylor Long
[email protected]I love the vibrant colors of this salad! The golden beets add a pop of color that makes it so visually appealing.
Karthik jana
[email protected]This slow-roasted salmon salad is a delightful dish that combines tender salmon, earthy barley, and sweet golden beets. The flavors and textures work beautifully together, creating a satisfying and well-balanced meal.