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Smoked Norwegian Salmon and Pearl Barley Salad
3/4 pound smoked Norwegian Salmon
1/2 cup pearl barley, soaked in cold water overnight
4 1/2 cups water, divided
1/2 cup olive oil
2 tablespoons wine vinegar
3 tablespoons fresh orange juice
Salt and pepper, to taste
1 cup broccoli florets
1 carrot, cut into small cubes or strips
1/2 onion, chopped
1 red bell pepper, cut into smallcubes or strips
1 cucumber, cut into large cubes
2 tablespoons chives, chopped
1 tablespoon parsley, chopped
Dice salmon into 1/2 x 1/2-inch cubes (or if already sliced, cut in strips) and set aside in refrigerator.
Drain water from barley. Simmer on low heat in 1 cup water with sprinkle of salt for approximately 30 minutes or until soft.
Drain barley and transfer to bowl. Immediately add oil, vinegar, orange juice, salt and pepper, mix well and set aside to cool.
Bring remaining 3 1/2 cups water to boil and add plenty of salt. When water boils vigorously, add broccoli and carrots and let cook for 30 seconds. Remove vegetables immediately with slotted spoon, plunge into ice water, and then take out of water to drain.
When barley is cold, gently mix all ingredients together and serve with whole-grain bread or sprinkling of bread croutons on top. Vegetables and herbs can be varied according to your own preferences.