Spinach Salad with Salmon, Barley and Oranges

By cheeserohan

Ingredients

• 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 avocado, sliced
• 2 scallions, thinly sliced

Details

Servings 4

Preparation

Step 1

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 1/4 teaspoon salt and 1/8 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, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the spinach, cilantro, avocado, orange segments, scallions, and cooked barley and toss gently to combine. Serve topped with the salmon.