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
ARUGULA SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
BARLEY SALAD
Provided by Alton Brown
Categories main-dish
Time 1h2m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
- Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.
SEARED SALMON WITH CITRUS AND ARUGULA SALAD
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
- Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
- Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
- Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
- When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
- Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
- Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.
SALMON AND ARUGULA SALAD WITH DIJON VINAIGRETTE
Make and share this Salmon and Arugula Salad With Dijon Vinaigrette recipe from Food.com.
Provided by Vicki in CT
Categories < 15 Mins
Time 7m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat non stick skillet on medium/high heat.
- For dressing: In a large bowl combine dijon, horseradish, vinegar, salt, and pepper, and garlic. Whisk well. While wisking drizzle in 2 tablespoons olive oil.
- Drizzle a very small amount of oil (optional) onto fish filet. Sprinkle liberally with seasoning of choice.
- Cook salmon in skillet just until done turning once. If using thin fillets this should take very short amount of time, i.e. 2-5 minutes.
- Place arugula in bowl that dressing was made. Toss well to combine.
- Place dressed salad into two serving bowls. Top with carrot ribbons and hot cooked salmon.
Nutrition Facts : Calories 275.6, Fat 17.7, SaturatedFat 2.5, Cholesterol 58.3, Sodium 203, Carbohydrate 5.9, Fiber 1.8, Sugar 3.5, Protein 23.1
BARLEY SALMON SALAD WITH ARUGULA VINAIGRETTE
Make and share this Barley Salmon Salad With Arugula Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring the water to a boil in a large saucepan. Add the barley; cover, reduce heat, and simmer for 15 minutes or until tender. Remove from heat; let stand for 5 minutes. Spoon barley into a bowl. Cool completely.
- Sprinkle fish with 1/8 teaspoon salt. Place the fish in a small nonstick skillet coated with cooking spray over medium heat; cook 6 minutes on each side or until fish flakes easily when tested with a fork.
- Remove fish from pan; cool completely. Discard skin. Cut fish into 1-inch pieces; add to barley in bowl.
- Place the remaining salt, arugula, and the next 4 ingredients (arugula through crushed garlic) in a blender, and process until smooth, scraping down the sides of blender.
- Pour arugula vinaigrette over barley and fish; add cheese. Toss gently to combine. Cover and chill.
Nutrition Facts : Calories 252.9, Fat 5.3, SaturatedFat 0.9, Cholesterol 29.2, Sodium 339.2, Carbohydrate 34.8, Fiber 8.2, Sugar 0.6, Protein 17.3
More about "barley salmon salad with arugula vinaigrette recipes"
CRISPY SALMON AND ARUGULA SALAD WITH CARROT-GINGER VINAIGRETTE
From myrecipes.com
5/5 (12)Total Time 32 minsServings 4Calories 303 per serving
- Combine carrot, orange juice, 1 tablespoon onion, 1 tablespoon olive oil, 2 teaspoons rice vinegar, honey, ginger, and 1/4 teaspoon salt in a mini food processor; process 1 minute or until well combined.
- Place arugula, tomatoes, and bell pepper in a large bowl. Add the remaining 1 tablespoon onion, 1 1/2 teaspoons olive oil, remaining 2 teaspoons vinegar, and sesame oil; toss well. Sprinkle with 1/4 teaspoon salt; toss well.
- Heat a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/4 teaspoon salt and black pepper. Add remaining 1 1/2 teaspoons olive oil to pan; swirl to coat. Add fish to pan, skin side down; cook 6 minutes or until skin is browned and crisp. Turn fish over; cook 2 minutes or until desired degree of doneness. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet and 2 tablespoons vinaigrette.
ARUGULA SALMON SALAD WITH CAPERS AND PARMESAN - SKINNYTASTE
From skinnytaste.com
5/5 (11)Total Time 15 minsCategory Lunch, SaladCalories 288 per serving
- I used leftover salmon, but if using raw salmon, simply season it with a little salt and pepper and cook it for about 10 minutes, either on the grill, broiled, or in a pan lightly sprayed with oil.
- Place arugula on a dish, sprinkle with salt and fresh cracked pepper and top with salmon and capers.
SALMON, ARUGULA, AND AVOCADO SALAD RECIPE — THE MOM 100
From themom100.com
5/5 (4)Category SaladCuisine AmericanTotal Time 27 mins
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil, and spray it with nonstick spray.
- Place the salmon the baking sheet and smear the butter over the top. Season with salt and pepper. Bake for about 12 to 15 minutes, until just cooked through. Let cool on the baking sheet. Remove the skin from the filets if applicable.
- Place the arugula in a large serving bowl. Peel and dice the avocado. Add the avocado and olives to the bowl. In a small container, combine the lemon juice, rice vinegar, olive oil, salt and pepper, shallots and jalapenos. Shake to blend, pour most of the dressing on the salad, and toss to combine. Flake the salmon into bit sized chunks and distribute them over the salad. Drizzle the remaining dressing over the salmon, give it a light final toss, and serve.
PAN-ROASTED SALMON WITH ARUGULA AND AVOCADO SALAD …
From seriouseats.com
SALMON ARUGULA SALAD WITH BLUEBERRY POMEGRANATE VINAIGRETTE
From heartandstroke.ca
SHEET PAN SALMON & OLIVE VINAIGRETTE - BLUE APRON
From blueapron.com
RECIPE: SUMMER BARLEY SALAD | KITCHN
From thekitchn.com
ARUGULA SALAD WITH WHOLE-LEMON VINAIGRETTE RECIPE - THE SPRUCE …
From thespruceeats.com
BARLEY-SALMON SALAD WITH ARUGULA VINAIGRETTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ARUGULA SALAD WITH JALAPENO VINAIGRETTE | RICARDO
From ricardocuisine.com
ARUGULA SALAD WITH LEMON VINAIGRETTE | THE RECIPE CRITIC
From therecipecritic.com
BABY ARUGULA SALAD + LEMON VINAIGRETTE RECIPE - SALT PEPPER SKILLET
From saltpepperskillet.com
BEST-EVER BARLEY SALAD - THE IRON YOU
From theironyou.com
SEARED SALMON WITH MUSHROOM BARLEY | RICARDO
From ricardocuisine.com
SALMON SALAD WITH BEETS, ARUGULA AND PISTACHIOS - SKINNYTASTE
From skinnytaste.com
9 MAIN-COURSE SALAD RECIPES THAT ARE FRESH AND FILLING ENOUGH - THE ...
From washingtonpost.com
BARLEY SALMON SALAD | LINDA'S BEST RECIPES
From lindasbestrecipes.com
SPRING SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love