Salmon And Barley Salad Food

SALMON AND BARLEY SALAD

Salmon and Barley Salad image

For a substantialsalad, pearl barley is matched with dilland poached salmon, an excellent sourceof protein.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 13

Ingredients

1/2 cup pearl barley, rinsed and drained
1/2 cup dry white wine
1/4 teaspoon whole black peppercorns
1 teaspoon coarse salt
1 bay leaf
2 tablespoons fresh lemon juice
1 pound salmon fillet, skinned, cut into 1-inch chunks
3 tablespoons extra-virgin olive oil
2 teaspoons coarsely chopped fresh dill, plus sprigs for garnish
Freshly ground pepper
1 small red onion, halved and thinly sliced
1 small cucumber, peeled, halved lengthwise, seeds removed, and cut into 1/4-inch-thick slices
Lemon wedges, for serving

Steps:

Put pearl barley and 1 1/4 cups water into a medium saucepan. Bring to a boil over medium-high heat; cover, and reduce heat to medium-low. Simmer until water has been absorbed and barley is tender, about 30 minutes. Drain any excess water, and return barley to saucepan. Fluff with a fork; cover, and set aside.
Bring wine, 5 cups water, the peppercorns, 1/2 teaspoon salt, the bay leaf, and 1 tablespoon lemon juice to a boil in a large high-sided skillet over medium-high heat. Reduce heat to medium-low. Simmer 5 minutes. Add salmon; cook 4 minutes. Using a slotted spoon, transfer salmon to a nonreactive dish. Cover; let stand 5 minutes.
Meanwhile, whisk together remaining tablespoon lemon juice, the oil, dill, and remaining 1/2 teaspoon salt in a small bowl; season with pepper.
Toss together barley, salmon, onion, and cucumber in a large bowl. Gently fold in vinaigrette. Divide salad among six plates; garnish with dill, and serve with lemon wedges.

Nutrition Facts : Calories 235 g, Cholesterol 39 g, Fat 10 g, Fiber 3 g, Protein 17 g, Sodium 363 g

SALMON AND FETA SALAD

Salmon and Feta Salad image

I actually like canned salmon, and I wanted to create a salmon salad without mayo (not one of my favorite things). This is good for a lower carb diet, too.

Provided by cmacooks

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

14 3/4 ounces canned salmon, drained
6 -8 ounces feta cheese, crumbled
2 tablespoons fresh dill weed, chopped
2 whole lemons, juiced
2 tablespoons extra virgin olive oil
1/2 cup chopped green bell pepper
1/2 cup chopped scallion
1/2 cup ripe olives, sliced
2 tablespoons capers, chopped
2 whole tomatoes, diced

Steps:

Combine all ingredients, and chill well.
You might wish to add blanched and cooled green beans for a variation, and perhaps a little wine vinegar.

Nutrition Facts : Calories 245.9, Fat 15.7, SaturatedFat 5.9, Cholesterol 83.9, Sodium 800.8, Carbohydrate 8.4, Fiber 3.5, Sugar 2.6, Protein 21.5

SALMON BARLEY PILAF

Salmon Barley Pilaf image

I actually prefer canned salmon to fresh!! I like barley and it works well with the salmon and vinegar. This can be served cold as well. Try it on a picnic instead of potato salad.

Provided by Tebo3759

Categories Low Cholesterol

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery, , finely chopped
2 (6 ounce) cans salmon, drained
1 cup pearl barley
1/4 cup rice, wine or balsamic vinegar
cilantro or parsley, minced and as much as desired
pepper, as much as desired

Steps:

Heat oil in a 6 quart oven proof casserole.
Add onion, carrot and celery.
Saute 2-3 minutes , stirring constantly.
Add salmon and break up with a fork.
Add barley, vinegar, cilantro, pepper and 2 cups water.
Bring to a simmer then place in 350 oven and bake 45 minutes or until liquid is absorbed.
Stir before serving.

EDAMAME AND BARLEY SALAD

Edamame and Barley Salad image

Make and share this Edamame and Barley Salad recipe from Food.com.

Provided by dicentra

Categories Grains

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

5 teaspoons olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon fresh ground black pepper
1 cup uncooked pearl barley
1 cup coarsely chopped red bell pepper
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1/4 cup chopped of fresh mint
1 1/4 teaspoons salt
1 (16 ounce) bag frozen shelled edamame, thawed (green soybeans)

Steps:

To prepare dressing, combine first 5 ingredients in a medium bowl, stirring with a whisk until blended; set aside.
To prepare salad, cook barley according to package directions, omitting salt and fat. Combine cooked barley, bell pepper, red onion, and the remaining ingredients in a large bowl, tossing well to combine.
Add the dressing, and toss gently to coat evenly. Let stand 15 minutes.

Nutrition Facts : Calories 211.6, Fat 7.1, SaturatedFat 0.9, Sodium 397.2, Carbohydrate 29.3, Fiber 7.3, Sugar 1.8, Protein 10.4

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