Ingredients Jump to Instructions ↓

  1. Barley and Salmon Salad

  2. Makes 4 servings

  3. 1 cup barley

  4. 3 cups water

  5. Salt, preferably sea salt

  6. Freshly ground black pepper

  7. 4 scallions, white part only, thinly sliced

  8. 1 to 2 hot cherry peppers, finely chopped

  9. 1 tablespoon Dijon mustard

  10. 2 tablespoons apple cider vinegar

  11. 4 tablespoons extra-virgin olive oil

  12. 1 large mango

  13. 20 grape tomatoes, quartered (or 4 plum tomatoes, diced)

  14. 1 teaspoon honey

  15. 1 teaspoon finely minced fresh ginger

  16. 1/4 teaspoon chili powder, preferably chipotle powder, or to taste

  17. Finely grated zest and juice of 1 lime

  18. 1 pound cooked salmon, cut into chunks

  19. Rinse the barley under cold running water and drain in a sieve.

  20. Bring the 3 cups of water to a boil in a medium saucepan, salt the

  21. water, and stir in the barley. Lower the heat, partially cover the

  22. 45 minutes to

  23. 1 hour,

  24. or until tender. Drain and cool to room temperature.

  25. Transfer the cooled barley to a serving bowl, then season to taste

  26. with salt and pepper. Gently stir in the scallions and hot peppers,

  27. if you are using them.

  28. Put the mustard and cider vinegar in a small bowl and stir together

  29. with a whisk, then add 3 tablespoons olive oil. Pour this vinaigrette

  30. over the barley and mix well. If time permits, cover and let stand at room temperature for about 1 hour.

  31. In another bowl gently stir together the mango, tomatoes, honey,

  32. ginger, chili powder, grated lime zest, lime juice, and remaining

  33. olive oil. Season this salsa with salt and pepper to taste.

  34. At serving time adjust seasonings. Top the barley with the salsa

  35. and put the salmon chunks over the salsa, or stir the salsa into the barley and finish the salad with the salmon.


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