- Barley and Salmon Salad
Makes 4 servings
1 cup barley
3 cups water
Salt, preferably sea salt
Freshly ground black pepper
4 scallions, white part only, thinly sliced
1 to 2 hot cherry peppers, finely chopped
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
4 tablespoons extra-virgin olive oil
1 large mango
20 grape tomatoes, quartered (or 4 plum tomatoes, diced)
1 teaspoon honey
1 teaspoon finely minced fresh ginger
1/4 teaspoon chili powder, preferably chipotle powder, or to taste
Finely grated zest and juice of 1 lime
1 pound cooked salmon, cut into chunks
Rinse the barley under cold running water and drain in a sieve.
Bring the 3 cups of water to a boil in a medium saucepan, salt the
water, and stir in the barley. Lower the heat, partially cover the
45 minutes to
or until tender. Drain and cool to room temperature.
Transfer the cooled barley to a serving bowl, then season to taste
with salt and pepper. Gently stir in the scallions and hot peppers,
if you are using them.
Put the mustard and cider vinegar in a small bowl and stir together
with a whisk, then add 3 tablespoons olive oil. Pour this vinaigrette
over the barley and mix well. If time permits, cover and let stand at room temperature for about 1 hour.
In another bowl gently stir together the mango, tomatoes, honey,
ginger, chili powder, grated lime zest, lime juice, and remaining
olive oil. Season this salsa with salt and pepper to taste.
At serving time adjust seasonings. Top the barley with the salsa
and put the salmon chunks over the salsa, or stir the salsa into the barley and finish the salad with the salmon.