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Spinach Salad With Salmon and Barley

Spinach Salad With Salmon, Barley and Oranges
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Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2011

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 .

Quick Tip

The salmon and barley can be cooked and the oranges prepared up to 12 hours in advance; refrigerate separately, covered. Just before serving, make the dressing and continue with the recipe as directed.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.