Barley Salmon Salad With Arugula Vinaigrette

Cooking Light. You could even skip a step and use canned salmon.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups water
• 1  cup  uncooked quick-cooking barley
• 1 (8 ounce)  salmon fillets (about 1 inch thick)
• 1⁄2 teaspoon salt, divided
•  cooking spray
• 2  cups  trimmed arugula
• 3  tablespoons white wine vinegar
• 2  teaspoons extra virgin olive oil
• 1⁄4 teaspoon black pepper
• 2  garlic cloves, crushed
• 1⁄2 cup  crumbled ricotta salata or 1⁄2 cup feta cheese

Directions

1. Bring the water to a boil in a large saucepan. Add the barley; cover, reduce heat, and simmer for 15 minutes or until tender. Remove from heat; let stand for 5 minutes. Spoon barley into a bowl. Cool completely.
2. Sprinkle fish with 1/8 teaspoon salt. Place the fish in a small nonstick skillet coated with cooking spray over medium heat; cook 6 minutes on each side or until fish flakes easily when tested with a fork.
3. Remove fish from pan; cool completely. Discard skin. Cut fish into 1-inch pieces; add to barley in bowl.
4. Place the remaining salt, arugula, and the next 4 ingredients (arugula through crushed garlic) in a blender, and process until smooth, scraping down the sides of blender.
5. Pour arugula vinaigrette over barley and fish; add cheese. Toss gently to combine. Cover and chill.