Rating: 3.5 stars
36 Ratings
  • 5 star values: 9
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 1

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Credit: Hans Gissinger

Recipe Summary test

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the barley according to the package directions. Spread on a plate and refrigerate until cool.

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  • 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.

  • 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.

  • Add the spinach, cilantro, avocado, orange segments, scallions, and cooked barley and toss gently to combine. Serve topped with the salmon.

Nutrition Facts

456 calories; fat 19g; saturated fat 3g; cholesterol 72mg; sodium 360mg; protein 31g; carbohydrates 41g; sugars 7g; fiber 9g; iron 4mg; calcium 85mg.
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