Smoked Norwegian Salmon and Pearl Barley Salad

Smoked Norwegian Salmon and Pearl Barley Salad

    4 servings

  • 40-60 min

  • Difficulty

    Very easy

Photographer: Truls Fossum

Norwegian Smoked Salmon is the star of this unique and flavorful tossed salad featuring fresh, blanched vegetables and hearty barley. 



.75 lb  smoked Norwegian Salmon
.5 cups  pearl barley
.5 lb  broccoli crowns
1 each  carrots
.5 each  onion, yellow
1 each  red pepper, roasted
1 each  cucumber
2 tbsp  chives
1 tbsp  parsley
.5 cups  olive oil
2 tbsp  white wine vinegar
3 tbsp  orange juice


The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end
  • Soak the barley in water overnight or for 8 hours.
  • Cut broccoli into florets and slice carrots, onions, bell pepper and cucumber, or cut into 1/2" dice. 
  • Finely chop chives and parsley.
  • Cut smoked salmon into ½" dice (or if already sliced, cut in strips); reserve refrigerated. 
  • Drain soaking water from barley and return barley to a saucepan with ightly salted water. Let cook 30 minutes or until soft.
  • Drain barley and transfer to bowl. Immediately add oil, vinegar, orange juice, salt and pepper; mix well and set aside to cool.
  • Bring a saucepan of lightly salted water to a boil.  When boiling, add broccoli and carrots and let cook for 30 seconds.  Drain and plunge vegetables into ice water, then drain again after a minute.
  • When barley has cooled, gently mix all ingredients together and serve with whole-grain bread or sprinkling of bread croutons on top. 

Serving Suggestion:

  • Chef Harald loves to add crisp lettuce on the side of this dish. Vegetables and herbs can be varied according to your own preferences.
  • Serve as stuffed tomatoes or peppers.
  • Great for an on-the-go lunch.