Honey and Sesame-Glazed Salmon with Confetti Barley Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Resistant starch: 0.3 gram Ingredients:
3/4 cup pearled barley |
1 (16-ounce) bag frozen stir-fry vegetables, defrosted and chopped |
1 tablespoon toasted sesame seeds, divided |
4 (4-ounce) skinless salmon fillets |
3 tablespoons honey |
1/4 cup low-sodium soy sauce |
1 1/2 teaspoons toasted sesame oil |
1/4 teaspoon chili flakes |
1/4 cup chopped scallions |
Directions:
1. Preheat oven to 400°.
2. Bring a large pot of salted water to a boil.
3. Add barley, return to a boil, and boil until tender, 30 minutes. Add vegetable medley during last 3 minute of cooking. Drain, cool slightly, toss with 2 teaspoons sesame seeds and reserve.
4. While barley is cooking, make salmon: Combine honey, soy sauce, sesame oil and chili flakes. Reserve 4 tablespoons of mixture. Place salmon on a baking sheet, and brush with honey-soy mixture. Bake until salmon is flaky, 15 minutes. Place reserved sauce in a small saucepan over low heat and keep warm.
5. Divide barley mixture among 4 plates, top with a salmon fillet and 1 tablespoon warmed sauce, and sprinkle with scallions and remaining sesame seeds.
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