This is pretty healthy, right? This one salad probably has like 25,000 super foods in it.
Okay, so maybe 25,000 is a slight exaggeration.
This is a purty good lil’ salad. Great for a light dinner or for a lunch. Or for a dinner and a lunch. Leftovers, ya know.
By the way, is anyone else totally disturbed by Law & Order: SVU? I really don’t want to know the horrible things people do. I especially don’t want to see it portrayed visually.
And on that pleasant note…
Spinach Salad with Salmon, Barley, Oranges
from Real Simple
2/3 cup quick-cooking barley
2 tablespoons plus 1 teaspoon olive oil
4 4-ounce pieces skinless wild salmon fillet
kosher salt and black pepper
2 navel or blood oranges
2 tablespoons red wine vinegar
6 cups baby spinach
1/2 cup fresh cilantro sprigs
1/2 avocado, sliced
2 scallions, thinly sliced
freshly grated Parmesan
Meanwhile, heat 1 teaspoon of the oil in a large cast-iron or other nonstick skillet over medium heat. Season the salmon with ¼ teaspoon salt and ⅛ teaspoon pepper and cook until opaque throughout, 3 to 5 minutes per side. Transfer to a plate and refrigerate until cool. Using a fork, flake the salmon into bite-size pieces.
Transfer 2 tablespoons of the accumulated orange juice to a large bowl and whisk in the vinegar, the remaining 2 tablespoons of oil, ¼ teaspoon salt, and ⅛ teaspoon pepper.
Add the spinach, cilantro, avocado, orange segments, scallions, and cooked barley and toss gently to combine. Serve topped with the salmon and Parmesan.