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REC: Barley, Salmon Salad with Mango Salsa

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4485 posts
Joined: Dec 11, 2005


Posted to Thread #6576 at 11:54 pm on May 9, 2007

I never would have thought mango/tomato combonation....surprise!

Barley, Salmon Salad with Mango Salsa

1 cup barley (I used the plump, soup barley)
3 cups water (I used home made chicken stock)
Sea Salt
Freshly ground black pepper
4 scallions, sliced
1 to 2 hot cherry peppers, finely chopped (I used Peppadews)
1 TBSP Dijon mustard
2 TBSP. apple cider vinegar
1 large mango
20 grape tomatoes, quartered
1 tsp. honey
1 tsp finely minced fresh ginger
1/4 tsp chili powder, or to taste
Finely grated zest and juice of 1 lime
1 lb. cooked salmon, cut into chunks

1. Rinse barley and drain. Bring 3 cups water to boil, salt the water, stir in barley, lower heat, cover pan and cook gently for 45 min or until tender. Drain and cool to room temp.
2. Transfer cooled barley to serving bowl, taste and season with salt and pepper. Stir in scallions and hot peppers.
3. Put mustard and cider vinegar in a bowl, stir with whisk, add three TBSP of EVOO, whisk, stir into barley and let stand at room temp for one hour.
4. Stir together the mango chunks and tomtoes, honey, ginger, chili powder, lime zest and juice, and remaining EVOO. Season with salt and pepper to taste.
5. At serving time taste the salad, season as needed. Place a serving of barley onto plate and top with mango salsa, serve salmon along side.

Note * I seasoned the salmon with EVOO, chili powder, a little brown sugar and a sprinkle of lime juice and grilled it. Cut in into serving pieces.
Very colorful dish, and great tasting.

~*Many things will catch your eye, but only a few will catch your heart...pursue those*~

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