Sea Cuisine
Salmon & Autumn Harvest Barley Salad
Autumn flavors are bursting through this easy-to-prepare salad paired with our Mediterranean Salmon.
Serves: 2
Serves: 2Prep time: 10
Prep time: 10Cook time: 25
Cook time: 25
Ingredients
Preparation
- 1 package Sea Cuisine Mediterranean Crusted Salmon
- 1 cup Fully Cooked Barley
- 1 each Honey Crisp Apple, cored and diced
- 1/2 cup Pomegranate
- 1/4 cup Feta Cheese Crumbles
- 1/4 cup Pumpkin Seeds
- 1 each Golden Beet, sliced paper thin
- 2 cups Baby Kale
- 2 cups Hearty Greens, such as frisee
- 1 1/2 cups Pre Cut Butternut Squash
- 1 tbsp. Vegetable Oil
For the Vinaigrette
- 1/4 cup Apple Cider
- 2 tbsp. Apple Cider Vinegar
- 2 tbsp. Honey
- 1 tbsp. Dijon Mustard
- 2 tbsp. White onion, diced
- 1 tbsp. Garlic, minced
- 1/2 cup Olive Oil
- Prepare the Mediterranean Salmon according to the package instructions.
- Toss the pre-cut butternut squash with the olive oil, salt and pepper, and bake on a prepared sheet pan in the same oven.
- Prepare the vinaigrette in a blender by adding honey, garlic, shallots, apple cider, vinegar, and mustard. Process until smooth and with the machine running slowly drizzle in the remaining olive oil until complete.
- Toss the cooked barley along with the apples, pomegranate, kale, parsley, sliced beet, feta, toasted pumpkin seeds, and roasted butternut squash. Dress liberally with the apple cider vinaigrette and toss with the remaining greens.
- Serve the Fully cooked Mediterranean Salmon atop a generous portion of Autumn Barley Harvest Salad.
Sustainably Sourced. No Matter the Source.
We are committed to sourcing seafood from sustainable or responsible sources (wild-caught and farmed).
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