Barley Salmon Salad With Arugula Vinaigrette

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups water
• 1 cup uncooked quick-cooking barley
• 1 (8 ounce) salmon fillets (about 1 inch thick)
• 1/2 teaspoon salt, divided
• cooking spray
• 2 cups trimmed arugula
• 3 tablespoons wine vinegar
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon black pepper
• 2 garlic cloves, crushed
• 1/2 cup crumbled ricotta salata or 1/2 cup feta cheese

Recipe

• 1 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.
• 2 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.
• 3 remove fish from pan; cool completely. discard skin. cut fish into 1-inch pieces; add to barley in bowl.
• 4 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.
• 5 pour arugula vinaigrette over barley and fish; add cheese. toss gently to combine. cover and chill.