Salmon, Watercress and Barley Salad Recipe
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Category: |
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Ingredients: |
Ingredients: 1 c. uncooked pearled barley
6 T. red wine vinegar, divided
4 sprigs fresh dill, plus 2 T. chopped fresh dill, divided
1 (10 ounce) salmon filet
1/4 c. dijon mustard
1/8 tsp. freshly ground black pepper
2 bunches watercress, thick stems removed
1/2 English cucumber, peeled, halved lengthwise and thinly sliced
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Directions: |
Directions:In a medium pot, combine 3 cups water and barley. Bring to a boil, reduce heat to low and simmer until barley is tender, 40 to 45 minutes. Drain and let cool to room temperature.
Meanwhile, fill a pot or skillet deep enough to hold salmon with enough water to cover by about an inch of water. Add 4 tablespoons red wine vinegar and dill sprigs. Bring water to a simmer. Add salmon. Keep water at a gentle simmer and cook 10 to 12 minutes or until salmon is just opaque in the center. Fully remove salmon fillet from water and place in the refrigerator to cool to room temperature. Flake salmon into bite-size pieces.
In a medium bowl, make a dressing by whisking together mustard and remaining 2 tablespoons vinegar and pepper. Lightly toss watercress with 2 tablespoons of this dressing. Toss remaining dressing with the barley, cucumber and 1 tablespoon chopped dill. To serve, place watercress on plates. Top with barley mixture and salmon. Garnish with remaining chopped dill. |
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Notes: |
Personal
Notes: Although this technically is a salad, it is a wonderful main course. High in fiber, low in fat and dairy free! Each of the four servings is about 280 calories.
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