Spinach Salad With Salmon and Barley

Spinach Salad With Salmon, Barley and Oranges
Hans Gissinger
You can make a double batch of this main-course salad and keep it in the refrigerator for up to 3 days.

Get the recipe
.
Serves 4
preparation
20
minutes
cooking
30
minutes

Ingredients

2/3
cup
quick-cooking barley
2
tablespoons plus 1 teaspoon
olive oil
4
4-ounce
pieces skinless wild salmon fillet
kosher salt and black pepper
2
navel or blood oranges
2
tablespoons
red wine vinegar
6
cups
baby spinach
1/2
cup
fresh cilantro sprigs
1/2
avocado, sliced
2
scallions, thinly sliced

Directions

  1. Cook the barley according to the package directions. Spread on a plate and refrigerate until cool.
  2. Meanwhile, heat 1 teaspoon of the oil in a large cast-iron or other nonstick skillet over medium heat.
  3. Season the salmon with ¼ teaspoon salt and ⅛ teaspoon pepper and cook until opaque throughout, 3 to 5 minutes per side. Transfer to a plate and refrigerate until cool.
  4. Using a fork, flake the salmon into bite-size pieces.
  5. Cut away the peel and pith of the oranges: working over a small bowl, cut along both sides of each orange segment, releasing the segments into the bowl.
  6. Whisk together the vinegar, the remaining 2 tablespoons of oil, 2 tablespoons of the accumulated orange juice, ¼ teaspoon salt, and 1/8 teaspoon pepper in a large bowl.
  7. Add the spinach, cilantro, avocado, orange segments, scallions, and cooked barley and toss gently to combine. Serve topped with the salmon.
Charlyne Mattox
February 2011

Nutritional Information

  • Per Serving
  • Calories 456
  • Fat 19 g
  • Sat Fat 3 g
  • Cholesterol 72 mg
  • Sodium 360 mg
  • Protein 31 g
  • Carbohydrate 41 g
  • Sugar 7 g
  • Fiber 9 g
  • Iron 4 mg
  • Calcium 85 mg
What does this mean? See Nutrition 101.