Barley Salmon Salad With Arugula Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light. You could even skip a step and use canned salmon. Ingredients:
2 cups water |
1 cup uncooked quick-cooking barley |
1 (8 ounce) salmon fillets (about 1 inch thick) |
1/2 teaspoon salt, divided |
cooking spray |
2 cups trimmed arugula |
3 tablespoons white wine vinegar |
2 teaspoons extra virgin olive oil |
1/4 teaspoon black pepper |
2 garlic cloves, crushed |
1/2 cup crumbled ricotta salata or 1/2 cup feta cheese |
Directions:
1. Bring the water to a boil in a large saucepan. Add the barley; cover, reduce heat, and simmer for 15 minutes or until tender. Remove from heat; let stand for 5 minutes. Spoon barley into a bowl. Cool completely.
2. Sprinkle fish with 1/8 teaspoon 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.
3. Remove fish from pan; cool completely. Discard skin. Cut fish into 1-inch pieces; add to barley in bowl.
4. 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.
5. Pour arugula vinaigrette over barley and fish; add cheese. Toss gently to combine. Cover and chill.
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