SUNNY'S BBQ SALMON AND EASY SALAD
Provided by Sunny Anderson
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the salmon: Pat the salmon dry. Place the salmon skin-side down on a piece of nonstick aluminum foil on a baking sheet or a cedar plank that was soaked in water for 1 to 2 hours. In a zigzag motion, drizzle the liquid smoke over the flesh of the salmon and brush it in; let rest 5 minutes. Season the salmon with salt.
- For the rub: In a medium bowl, stir together the sugar, paprika, onion powder, garlic powder, chile flakes, salt and pepper. Gently pour the seasoning blend over the entire top of the salmon, patting it into the flesh evenly. Let rest at room temperature for 1 hour.
- Preheat the oven or a grill to 300 degrees F.
- Drizzle the olive oil over the salmon. Place the salmon on the foil directly onto the grill or in the oven (or the salmon on the plank). Cook until medium rare, 20 to 25 minutes, depending on the size.
- For the easy salad: In a large bowl, toss the lettuce, onion and lemon juice. Sprinkle lightly with salt and a few grinds of black pepper. Rest for a few minutes, then drizzle over the olive oil and toss again.
- Remove the salmon from the skin and flake over the salad.
SALMON AND BARLEY SALAD
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
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
SLOW-ROASTED SALMON SALAD WITH BARLEY AND GOLDEN BEETS
While the salmon slow-roasts in the oven for 20 minutes, you'll slice the beets super-thin on a mandolin and stir-fry them with scallions until they turn into caramelized bites. Toss them with barley, nestle the salmon on top, and serve family-style.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F with a rack 6 inches from heating element and another in center. Season fish with salt and pepper; place in a broiler-proof skillet or baking dish, skinned-side down. Season lemon slices and scatter over top; drizzle 6 tablespoons oil over everything.
- Roast on center rack until fish is almost cooked through but still translucent-pink in center, 18 to 20 minutes. Spoon some of oil from skillet over fish. Switch oven to broil; transfer to top rack and broil until lemons are lightly charred in spots and fish is just cooked through, 3 to 5 minutes more. Let cool slightly.
- Meanwhile, using a mandoline or a sharp knife, slice beets into very thin rounds, about 1/8 inch thick (you should have about 2 cups). Season with salt and drizzle with oil. Let stand, stirring occasionally, until softened slightly, 10 minutes; drain.
- Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add beets and cook, stirring occasionally, 5 minutes. Add scallion whites and light greens; continue cooking until softened and lightly caramelized, about 5 minutes more. Remove from heat; season to taste and stir in lemon juice.
- Toss beet mixture in a large bowl with barley and half of broiled lemon slices. Fold in 3/4 cup parsley and scallion dark-greens; season to taste. Mound on a platter and top with fish and remaining lemon slices; sprinkle with remaining 1/4 cup parsley and drizzle with a bit of oil from roasting skillet. Serve.
SALMON BARLEY PILAF
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
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
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
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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