Barley pairs with a simple Dijon mustard dressing and salmon to make this light yet satisfying salad. You can use spinach if watercress is not available.
Special Diets:
Ingredients
Method
In a medium pot, combine 3 cups water and barley.
Bring to a boil, reduce heat to low and simmer until barley is tender, 40 to 45 minutes.
Drain and let cool to room temperature.
Meanwhile, fill a pot or skillet deep enough to hold salmon with enough water to cover by about an inch.
Add 4 tablespoons red wine vinegar and dill sprigs.
Bring water to a simmer.
Add salmon.
Keep water at a gentle simmer and cook 10 to 12 minutes or until salmon is just opaque in center.
Allow about 10 minutes per inch thickness of salmon fillet.
Carefully remove salmon fillet from water and place in refrigerator to cool to room temperature.
Flake salmon into bite-size pieces.
In a medium bowl, make a dressing by whisking together mustard, remaining 2 tablespoons vinegar and pepper.
Lightly toss watercress with 2 tablespoons of dressing.
Toss remaining dressing with barley, cucumber and 1 tablespoon chopped dill.
To serve, place watercress on plates.
Top with barley mixture and salmon.
Garnish with remaining chopped dill.
Nutritional Info
Serving Size
Calories
280
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.