Reviews        Add Rating & Review

Back to Slow-Roasted Salmon Salad with Barley and Golden Beets All Reviews for Slow-Roasted Salmon Salad with Barley and Golden Beets - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Slow-Roasted Salmon Salad with Barley and Golden Beets Credit: Gentl and Hyers Recipe Summary prep: 30 mins total: 1 hr 5 mins Servings: 6

Ingredients Ingredient Checklist 1 1/4 pounds skinless salmon fillet (about 1 inch thick) Kosher salt and freshly ground pepper 1 small lemon, very thinly sliced into rounds (1/2 cup), plus 2 tablespoons fresh juice 1/2 cup extra-virgin olive oil, plus more for drizzling 2 medium golden beets (12 ounces), trimmed and scrubbed 6 scallions, white and light-green parts separated and thinly sliced (a packed 1/2 cup), dark-green tops sliced 3 cups cooked barley, farro, or brown rice, room temperature 1 cup fresh parsley leaves

Cook’s Notes If you can’t find golden beets, red ones are a fine substitute, though they will impart their hue to the rest of the dish.

Gallery Slow-Roasted Salmon Salad with Barley and Golden Beets Credit: Gentl and Hyers

Recipe Summary prep: 30 mins total: 1 hr 5 mins Servings: 6

Slow-Roasted Salmon Salad with Barley and Golden Beets      Credit: Gentl and Hyers

Slow-Roasted Salmon Salad with Barley and Golden Beets

Credit: Gentl and Hyers

Slow-Roasted Salmon Salad with Barley and Golden Beets

Recipe Summary prep: 30 mins total: 1 hr 5 mins Servings: 6

Recipe Summary

prep: 30 mins total: 1 hr 5 mins

Servings: 6

prep: 30 mins

total: 1 hr 5 mins

prep:

30 mins

total:

1 hr 5 mins

Servings: 6

6

Ingredients

Ingredients

  • 1 1/4 pounds skinless salmon fillet (about 1 inch thick) Kosher salt and freshly ground pepper 1 small lemon, very thinly sliced into rounds (1/2 cup), plus 2 tablespoons fresh juice 1/2 cup extra-virgin olive oil, plus more for drizzling 2 medium golden beets (12 ounces), trimmed and scrubbed 6 scallions, white and light-green parts separated and thinly sliced (a packed 1/2 cup), dark-green tops sliced 3 cups cooked barley, farro, or brown rice, room temperature 1 cup fresh parsley leaves

Directions

Preheat oven to 325°F with a rack 6 inches from heating element and another in center. Season fish with salt and pepper; place in a broiler-proof skillet or baking dish, skinned-side down. Season lemon slices and scatter over top; drizzle 6 tablespoons oil over everything.

Roast on center rack until fish is almost cooked through but still translucent-pink in center, 18 to 20 minutes. Spoon some of oil from skillet over fish. Switch oven to broil; transfer to top rack and broil until lemons are lightly charred in spots and fish is just cooked through, 3 to 5 minutes more. Let cool slightly.

Meanwhile, using a mandoline or a sharp knife, slice beets into very thin rounds, about 1/8 inch thick (you should have about 2 cups). Season with salt and drizzle with oil. Let stand, stirring occasionally, until softened slightly, 10 minutes; drain.

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add beets and cook, stirring occasionally, 5 minutes. Add scallion whites and light greens; continue cooking until softened and lightly caramelized, about 5 minutes more. Remove from heat; season to taste and stir in lemon juice.

Toss beet mixture in a large bowl with barley and half of broiled lemon slices. Fold in 3/4 cup parsley and scallion dark-greens; season to taste. Mound on a platter and top with fish and remaining lemon slices; sprinkle with remaining 1/4 cup parsley and drizzle with a bit of oil from roasting skillet. Serve.

Cook’s Notes If you can’t find golden beets, red ones are a fine substitute, though they will impart their hue to the rest of the dish.

Cook’s Notes

If you can’t find golden beets, red ones are a fine substitute, though they will impart their hue to the rest of the dish.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Slow-Roasted Salmon Salad with Barley and Golden Beets

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Slow-Roasted Salmon Salad with Barley and Golden Beets

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest