Spinach Salad With Salmon and Barley

Photo by Hans Gissinger
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 456 calories
    • 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


  1. Check 2/3cup quick-cooking barley
  2. Check 2tablespoons plus 1 teaspoon olive oil
  3. Check 44-ounce pieces skinless wild salmon fillet
  4. Check kosher salt and black pepper
  5. Check 2 navel or blood oranges
  6. Check 2tablespoons red wine vinegar
  7. Check 6cups baby spinach
  8. Check 1/2cup fresh cilantro sprigs
  9. Check 1/2 avocado, sliced
  10. Check 2 scallions, thinly sliced


  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.