The Recipes

Poached Salmon and Barley Salad

I usually grill salmon because I love it medium rare and often forget about the lovely, gentle texture of poached salmon.  Tonight, I remembered.

Poached Salmon and Barley Salad


- 1 8-12 oz. salmon fillet
- 1 lemon, zested and juiced
- 1 c. white wine
- 1/2 c. olive oil, plus 2 T. for the vinaigrette
- 2 radishes, diced
- 1/2 c. barley, cooked to instructions
- 1/4 c. kalamata olives, finely chopped
- 3 sprigs thyme, leaves picked and chopped
- small handful fresh parsley, chopped
- 2 drizzles balsamic vinegar
- 1/2 c. lima beans, frozen or dried
- 2 T. dijon mustard

If you are using dried lima beans, soak them in water overnight.  When you are ready to cook, bring two pots of water to a boil, one for the barley and one for the lima beans.  Salt both pots.  To a high-sided skillet, bring the wine, 1/2 c. olive oil and enough water to eventually cover the salmon fillet to a boil.  Add the lemon zest and juice, and drop the halves into the water.  Salt the water.

The barley will likely take 12-15 minutes to cook; the lima beans will take approximately 8-10.  Start the barley first, then the lima beans, and finally, reduce your poaching liquid to a gentle simmer.  Add the salmon fillet and cover.  Cook for 7-8 minutes.

While everything cooks, mix the olives with the balsamic vinegar and fresh thyme and parsley.  In another bowl, make a quick vinaigrette with the mustard, another glug of balsamic vinegar, 2 T. of olive oil, salt, and pepper.  Whisk together and toss in the radishes.  Drain the barley and lima beans and add them to the radishes and vinaigrette.  Stir to combine.

Plate the barley salad and remove the salmon.  Season the salmon with fresh-cracked black pepper and lay it over the barley salad.  Top with the olive mixture.