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Gallery Salmon and Barley Salad Credit: Antonis Achilleos Recipe Summary Servings: 6
Ingredients Ingredient Checklist 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
Gallery Salmon and Barley Salad Credit: Antonis Achilleos
Recipe Summary Servings: 6
Gallery
Salmon and Barley Salad Credit: Antonis Achilleos
Salmon and Barley Salad
Credit: Antonis Achilleos
Salmon and Barley Salad
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
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
Directions
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.
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All Reviews for Salmon and Barley Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Salmon and Barley Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
