Carb Conscious

Chimichurri Salmon

with Barley, Pepper & Tomatoes

40 MIN

+$1.99/serving 2 Servings

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with Shrimp

From the Test Kitchen

This hearty dish is bursting with bold, zesty flavors thanks to the herbaceous mix of cilantro sauce, pickled jalapeño, and fresh lime juice (a nod to classic Argentinian chimichurri) that we're drizzling over our Cajun-spiced salmon, sautéed vegetables, and barley.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
1 oz Sliced Pickled Jalapeño Pepper
¼ cup Cilantro Sauce
½ cup Pearled Barley
1 Lime
2 Tbsps Dried Currants
1 Poblano Pepper
4 oz Grape Tomatoes
2 Scallions
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
2 Tbsps Raw Pepitas

step-by-step

instructions

Cook Along

1 Cook the barley

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients & make the chimichurri

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Quarter the lime. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. In a separate bowl, combine the cilantro sauce, the juice of 2 lime wedges, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

3 Toast the pepitas

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with salt. Wipe out the pan.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced poblano pepper and sliced white bottoms of the scallions in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

5 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

6 Finish the barley & serve your dish

To the pot of cooked barley, add the cooked vegetables, rehydrated currants (draining before adding), and 1 tablespoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked shrimp and chimichurri. Garnish with the toasted pepitas and sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!