Barley-Salmon Salad with Arugula Vinaigrette

Yield: 4 servings (serving size: 1 1/4 cups)

Ingredients

• 2  cups  water
• 1  cup  uncooked quick-cooking barley
• 1  (8-ounce) salmon fillet (about 1 inch thick)
• 1/2  teaspoon  salt, divided
• Cooking spray
• 2  cups  trimmed arugula
• 3  tablespoons  white wine vinegar
• 2  teaspoons  extra-virgin olive oil
• 1/4  teaspoon  black pepper
• 2  garlic cloves, crushed
• 1/2  cup  (2 ounces) crumbled ricotta salata or feta cheese

Preparation

Bring the water to a boil in a large saucepan. Add the barley; cover, reduce heat, and simmer for 15 minutes or until tender. Remove from heat; let stand for 5 minutes. Spoon barley into a bowl. Cool completely.

Sprinkle fish with 1/8 teaspoon salt. Place the fish in a small nonstick skillet coated with cooking spray over medium heat; cook 6 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; cool completely. Discard skin. Cut fish into 1-inch pieces; add to barley in bowl.

Place the remaining salt, arugula, and the next 4 ingredients (arugula through crushed garlic) in a blender, and process until smooth, scraping down the sides of blender. Pour arugula vinaigrette over barley and fish; add cheese. Toss gently to combine. Cover and chill.

Nutritional Information

Calories:

337 (30% from fat)

Fat:

11.1g (sat 3.4g,mono 4.8g,poly 1.9g)

Protein:

19.1g

Carbohydrate:

40.6g

Fiber:

8.1g

Cholesterol:

50mg

Iron:

1.9mg

Sodium:

489mg

Calcium:

114mg