Barley-Salmon Salad with Arugula Vinaigrette

Name: Barley-Salmon Salad with Arugula Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters trimmed arugula; 0 teaspoons black pepper; 57 grams 1/2 cup crumbled ricotta salata or feta cheese; 2 garlic cloves, crushed; 2 teaspoons extra-virgin olive oil; 237 milliliters uncooked quick-cooking barley; 227 grams salmon fillet (about 1 inch thick); 1 teaspoons salt, divided; 473 milliliters water; 3 Tbsps white wine vinegar

Need a pescatarian main course? Barley-Salmon Salad with Arugula Vinaigrette could be an awesome recipe to try. One serving contains 319 calories, 19g of protein, and 9g of fat. This recipe serves 4. A mixture of quick-cooking barley, water, feta cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the quick cooking barley you could follow this main course with the Hazelnut, barley and cocoa cookies as a dessert.

Instructions

Bring the water to a boil in a large saucepan.

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Water

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Sauce Pan

Add the barley; cover, reduce heat, and simmer for 15 minutes or until tender.

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Barley

Remove from heat; let stand for 5 minutes. Spoon barley into a bowl. Cool completely.

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Barley

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Bowl

Sprinkle fish with 1/8 teaspoon salt.

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Fish

Salt

Place the fish in a small nonstick skillet coated with cooking spray over medium heat; cook 6 minutes on each side or until fish flakes easily when tested with a fork.

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Cooking Spray

Fish

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Frying Pan

Remove fish from pan; cool completely. Discard skin.

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Fish

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Frying Pan

Cut fish into 1-inch pieces; add to barley in bowl.

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Barley

Fish

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Bowl

Place the remaining salt, arugula, and the next 4 ingredients (arugula through crushed garlic) in a blender, and process until smooth, scraping down the sides of blender.

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Arugula