(50) Spinach Salad with Salmon, Barley and Oranges


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

Cook the barley according to the package directions. Spread on a plate and refrigerate until cool.

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.
Cut away the peel and pith of the oranges: Working over a small bowl, cut along both sides of each orange segment, releasing the segments into the bowl.

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.

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