Salmon and barley salad

Salmon and barley salad: the recipe for the first summer dish to be enjoyed on the beach

The salmon and barley salad is an ideal first course for a fresh and tasty summer lunch, excellent to be consumed on the beach. A light and genuine dish made with pearl barley and fresh salmon, enriched with baby spinach, avocado and celery, which give the dish an appetizing and aromatic flavour, which will satisfy your appetite on hot summer days. Here’s how to prepare it in a few simple steps.

Ready in: 40 minutes
FOR 4 PEOPLE
Calories in the recipe: 1830 kcal

INGREDIENTS

PEARL BARLEY 250 gr
SALMON 300 gr in slices • 170 kcal
SPINACINI 30 gr
CELERY 1 costs • 21 kcal
AVOCADO 1 • 231 kcal
EXTRA VIRGIN OLIVE OIL as required • 29 kcal
SEA SALT as required • 286 kcal
BLACK PEPPER as required • 79 kcal
The calories refer to 100 grams of the product

How to make barley and salmon salad

Salmon and barley salad
Salmon and barley salad
Salmon and barley salad

Rinse the barley and cook it in boiling salted water for about 20 minutes: follow the cooking instructions on the package. As soon as the barley is ready, drain it and let it cool to room temperature. Now add the previously washed and dried baby spinach and the celery cut into slices. Remove the bones from the salmon with the help of tweezers and cook the steaks in a pan with oil, salt and pepper for a couple of minutes on each side.

Once ready, place it on a plate, cut it into small pieces and add it to the barley. Finally, dedicate yourself to the avocado: cut it in half and remove the stone. Obtain squares from the pulp and add them to the barley salad. Add the extra virgin olive oil, mix and serve.

How to store salmon and barley salad

You can keep the barley and salmon salad in the fridge for one day in an airtight container

Advice

To make your salmon and barley salad tastier you can dress it with an emulsion of extra virgin olive oil, lemon juice and mint.

If you have little time, you can replace fresh salmon with smoked salmon: in this case, you will cut it into cubes, mixing it with the rest of the ingredients.

If you don’t like the taste of avocado you can omit it from the recipe. You can then replace the celery with fennel, cucumbers or lightly blanched green beans.

Those who prefer can replace barley with spelt: the recipe will still be light and tasty.

The salmon and barley salad also go perfectly with zucchini, lightly cooked in a pan with a drizzle of oil. All seasoned with oil, lemon juice and scented with basil leaves.

To give colour and spicy touch to your barley and salmon salad, you can add a little turmeric to the cooking water, which will give the dish a golden colour.


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