Blog & Featured Recipes

Spicy Seared Salmon with Chilled Barley Salad

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Serves 2


1 each small yellow squash
1/4 cup light olive oil (for grilling)
salt and fresh pepper
1/4 cup chopped Kalamata olives
1/4 cup chopped sundried tomatoes
1 1/2 cups cooked barley
2 tablespoons champagne vinegar
1/4 cup extra virgin olive oil (for salad)
2-3 oz. filets king salmon or similar quality
1/2 cup block feta cheese
1 cup arugula (stems removed)
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. paprika
1/2tsp. cayenne pepper
1/2 tsp. salt


Slice the squash lengthwise to produce 1/4 inch ribbons. Trim the stem and bottom from the ribbons and brush them with light olive oil. Season squash ribbons lightly with salt and pepper. Set a grill pan over medium high heat and brush the pan with light olive oil to prevent sticking. Using the tongs, place 3 ribbons in the hot pan for approximately 5 minutes or until dark grill marks appear on one side, turn and lightly brown other side. Remove from the pan and set aside to cool.

In a large bowl, combine the Kalamata olives, sundried tomatoes, cooked barley, champagne vinegar and extra virgin olive oil, blend evenly then set aside.

Combine the thyme, oregano, paprika, cayenne and salt in a small bowl, blend well. Brush the salmon with light olive oil and heavily season with the spice blend. Using the same grill pan, over medium high heat, place the salmon at a diagonal in the pan and let sit to develop a deep color.

Turn the fish over, reduce the heat to medium, finish cooking the salmon to desired doneness, place on a warm plate and set aside.

Slice the grilled squash ribbons, cut feta cheese into cubes and gently mix into the barley salad. Add the arugula and gently mix to evenly distribute all ingredients. Place the salad in a bowl and top with the grilled salmon. Enjoy!



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