Smoked Norwegian Salmon and Pearl Barley Salad

Procedure

• 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.