Chef Brenda's Spring Barley Salad with Salmon
Serving Size: 8
1 cup barley, rinsed (grown all over Idaho)
2 cups warm water
15oz can garbanzo beans, drained and rinsed
1 bunch asparagus, cut into 1" pieces (now in season)
1 tsp extra virgin olive oil
1 cup cherry tomatoes, halved or whole (coming in your garden soon!)
1 yellow pepper, medium diced (coming in your garden soon!)
1/3 cup balsamic vinegar (always have on hand, strong flavor means less salt needs to be added)
1/3 cup extra virgin olive oil
8 basil leaves, chiffonade (I will show this quickly. Coming in your garden soon!)
1 clove garlic, minced (coming in your garden soon!)
1/8 tsp sea salt
1/8 tsp black pepper
Juice from 1 fresh lemon
1/3 cup red onions, small diced (coming in your garden soon!)
8 - 4oz salmon fillets
1/4 tsp sea salt
¼ tsp black pepper
Preheat oven to 400°F.
Place barley and water in a small baking dish and cover with a tight lid or foil. Bake for 45 minutes or until water is cooked into the barley. Remove from the oven and fluff barley with a fork.
Toss asparagus and garbanzo beans in 1 teaspoon of olive oil. Place on a baking sheet, leaving room for the salmon. Place salmon fillets on the baking sheet; sprinkle with a dash of salt and pepper. Bake for 12-15 minutes or until fish is flaky.
Whisk the dressing ingredients together in a large bowl. Toss in barley and remaining salad ingredients. Serve salmon over the barley salad. Enjoy!
Nutrition Information Per Serving
Calories 420 | Total Fat 18 g | Saturated Fat 2.5 g | Cholesterol 60 mg | Sodium 380 mg | Total Carbohydrates 33 g | Fiber 7 g | Protein 29 g