This wonderful dish provides Omega-3 fatty acids from the salmon, soluble fiber from the barley and citrus and mono-unsaturated fats from the olive oil. These work together to provide a meal that is both heart-healthy and delicious. Serves 4.
For the Barley Salad:
• 4 cups cooked barley, cooled
• 2 teaspoons orange zest
• ½ tsp salt
• ¼ cup olive oil
• 1 cup diced orange segments
• 3 tablespoons fresh lime juice
• 2 tablespoons honey
Combine all salad ingredients, and place in the refrigerator for at least 1 hour to chill and allow the flavors to develop.
For the Salmon:
• 4 salmon fillets
• 1 teaspoon salt
• ½ teaspoon black pepper
• Olive oil
Preheat oven to 350 degrees. Lightly brush olive oil on a cookie sheet lined with aluminum foil to coat. Place salmon, skin side down, on the pan and brush with more olive oil. Lightly sprinkle salt and pepper over salmon and bake for about 15 minutes. Salmon will be coral pink when it is done.
Serve warm salmon with chilled barley salad for a wonderful, refreshing temperature contrast.
Recipe courtesy of Anthony Dissen, Outpatient and Community Education Nutritionist, University Medical Center at Princeton's Nutrition Program.