Spinach Salad With Salmon, Barley, and Oranges
Serves 4|
Hands-On Time:
|
Total Time:
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
- Cook the barley according to the package directions. Spread on a plate and refrigerate until cool.
- Meanwhile, heat 1 teaspoon of the oil in a large cast-iron or other nonstick skillet over medium heat. 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. Using a fork, flake the salmon into bite-size pieces.
- 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.
- Transfer 2 tablespoons of the accumulated orange juice to a large bowl and whisk in the vinegar, the remaining 2 tablespoons of oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the spinach, cilantro, avocado, orange segments, scallions, and cooked barley and toss gently to combine. Serve topped with the salmon.
Nutritional Information
- Per Serving
- Calories 456
- Fat 19g
- Sat Fat 3g
- Cholesterol 72mg
- Sodium 360mg
- Protein 31g
- Carbohydrate 41g
- Sugar 7g
- Fiber 9g
- Iron 4mg
- Calcium 85mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Rich in fiber, barley is a delicious side dish for a variety of fish and meat. Make a double batch and keep it in the refrigerator,
covered, for up to three days.
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