Salmon, Rainbow Vegetables, and Barley

This is a complete meal of succulent salmon, colorful vegetables, and barley berries. A slightly sweet and salty marinade enhances the salmon. The vegetables are roasted tender, and the barley rounds it all out. The squeeze of lime and cilantro garnish makes this a very satisfying meal. Roast it all or your favorite parts.

4 servings

INGREDIENTS:

½  cup barley

2 tablespoons extra virgin olive oil, divided

2 small golden beets, peeled

1 tablespoon maple syrup or maple sweetener

1 tablespoon white miso

1 tablespoon rice wine vinegar

2 teaspoons tamari soy sauce

1 garlic clove, minced

4 salmon fillets, about 1-inch thick

1 sweet potato, peeled, 1-inch cubes

2 cups purple cabbage, cored, 1-inch cubes

1 red pepper, stemmed and seeded, 1-inch cubes

1 yellow pepper, stemmed and seeded, 1-inch cubes

Sea salt and black pepper

½ teaspoon smoked paprika

¼ cup cilantro, chopped

4 lime wedges

DIRECTIONS:

1.        Preheat oven to 400°F. Line a sheet pan with a Silpat mat or parchment paper.

2.        Follow barley package instructions or place the barley in a saucepan covered with three inches of filtered water and one-half teaspoon sea salt over medium-high heat. When it comes to a boil, reduce the heat to a simmer and cover with a tight-fitting lid. Cook until tender, about forty minutes.

3.        Drizzle some olive oil over the golden beets on a piece of foil. Wrap loosely with the foil and place on a tray in the oven—Roast until tender, about forty minutes. Remove from foil and cut into wedges. Reserve hot

4.        Whisk together the maple sweetener, miso, vinegar, tamari, and garlic in a small bowl. Gently massage the salmon fillets with this sauce and marinate while baking the vegetables.

5.        Meanwhile, toss the sweet potato, purple cabbage, red pepper, and yellow pepper separately in olive oil. Place on the prepared sheet pan in separate rows. Sprinkle with salt, pepper, and smoked paprika. Place the sheet pan into the oven. Roast for ten minutes. Add the marinated salmon skin side up to the vegetable sheet pan. Roast for five minutes. Turn the salmon flesh side up and roast for another six minutes. Remove from the oven.

6.        Place the cooked barley in the center of four plates. Top with salmon. Scatter the roasted vegetables around, sprinkle with cilantro, and serve with lime wedges.

Salmon, Rainbow Vegetables, and Barley

Salmon, Rainbow Vegetables, and Barley

Yield: 4 servings
Author:
Prep time: 25 MinInactive time: 1 H & 11 MTotal time: 1 H & 36 M

This is a complete meal of succulent salmon, colorful vegetables, and barley berries. A slightly sweet and salty marinade enhances the salmon. The vegetables are roasted tender, and the barley rounds it all out. The squeeze of lime and cilantro garnish makes this a very satisfying meal. Roast it all or your favorite parts.


Ingredients

  • ½ cup barley
  • 2 tablespoons extra virgin olive oil, divided
  • 2 small golden beets, peeled
  • 1 tablespoon maple syrup or maple sweetener
  • 1 tablespoon white miso
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons tamari soy sauce
  • 1 garlic clove, minced
  • 4 salmon fillets, about 1-inch thick
  • 1 sweet potato, peeled, 1-inch cubes
  • 2 cups purple cabbage, cored, 1-inch cubes
  • 1 red pepper, stemmed and seeded, 1-inch cubes
  • 1 yellow pepper, stemmed and seeded, 1-inch cubes
  • Sea salt and black pepper
  • ½ teaspoon smoked paprika
  • ¼ cup cilantro, chopped
  • 4 lime wedges

Instructions

  1. Preheat oven to 400°F. Line a sheet pan with a Silpat mat or parchment paper.
  2. Follow barley package instructions or place the barley in a saucepan covered with three inches of filtered water and one-half teaspoon sea salt over medium-high heat. When it comes to a boil, reduce the heat to a simmer and cover with a tight-fitting lid. Cook until tender, about forty minutes.
  3. Drizzle some olive oil over the golden beets on a piece of foil. Wrap loosely with the foil and place on a tray in the oven—Roast until tender, about forty minutes. Remove from foil and cut into wedges. Reserve hot
  4. Whisk together the maple sweetener, miso, vinegar, tamari, and garlic in a small bowl. Gently massage the salmon fillets with this sauce and marinate while baking the vegetables.
  5. Meanwhile, toss the sweet potato, purple cabbage, red pepper, and yellow pepper separately in olive oil. Place on the prepared sheet pan in separate rows. Sprinkle with salt, pepper, and smoked paprika. Place the sheet pan into the oven. Roast for ten minutes. Add the marinated salmon skin side up to the vegetable sheet pan. Roast for five minutes. Turn the salmon flesh side up and roast for another six minutes. Remove from the oven.
  6. Place the cooked barley in the center of four plates. Top with salmon. Scatter the roasted vegetables around, sprinkle with cilantro, and serve with lime wedges.

Nutrition Facts

Calories

497

Fat (grams)

19 g

Sat. Fat (grams)

3 g

Carbs (grams)

42 g

Fiber (grams)

9 g

Net carbs

33 g

Sugar (grams)

9 g

Protein (grams)

40 g

Sodium (milligrams)

528 mg

Cholesterol (grams)

94 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

salmon, rainbow vegetables, barley
main dish, entree
American
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Linda HierholzerENTRÉESComment