Smoked Norwegian Salmon and Pearl Barley Salad

Smoked Norwegian Salmon and Pearl Barley Salad
  • 
4

    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. 

Ingredients

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+

.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
   salt
   pepper

Procedure

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.