Middle Eastern-Style Salmon & Barley

with Dressed Cucumber & Garlic Yogurt

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    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
11 Smart Points

The star of this dish is our boldly flavored salmon (already marinated in a bevy of vibrant seasonings and spices), which is served over a hearty bed of barley tossed with tart lemon purée, briny olives, and sweet carrots and raisins. It’s all topped with creamy garlic yogurt for cooling contrast.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Middle Eastern-Style Salmon & Barley with Dressed Cucumber & Garlic Yogurt
Title
  • 2 Middle Eastern-Style Spiced Wild Salmon Fillets
  • ½ cup Pearled Barley
  • 2 cloves Garlic
  • 1 Persian Cucumber
  • 6 oz Carrots
  • 3 Tbsps Golden Raisins
  • 1 oz Castelvetrano Olives
  • 2 Tbsps Sliced Roasted Almonds
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 tsp Preserved Lemon Purée
  • 1 Tbsp Rice Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
Cook the barley:
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.

Prepare the ingredients & make the garlic yogurt:
2 Prepare the ingredients & make the garlic yogurt:

While the barley cooks, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Small dice the cucumber. Place in a bowl; add the vinegar and season with salt and pepper. Stir to coat. In a separate bowl, combine the yogurt, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper. 

Cook the fish:
3 Cook the fish:

While the barley continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the carrots:
4 Cook the carrots:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Finish the barley & serve your dish:
5 Finish the barley & serve your dish:

To the pot of cooked barley, add the cooked carrots, lemon purée, raisins, chopped olives, and 1 teaspoon of olive oil; season with salt and pepper. Stir to combine. Serve the finished barley topped with the cooked fish and garlic yogurt. Garnish with the dressed cucumber and almonds. Enjoy! 

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Cook the barley:
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 garlic yogurt:

While the barley cooks, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Small dice the cucumber. Place in a bowl; add the vinegar and season with salt and pepper. Stir to coat. In a separate bowl, combine the yogurt, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper. 

Prepare the ingredients & make the garlic yogurt:
Cook the fish:
3 Cook the fish:

While the barley continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

4 Cook the carrots:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the carrots:
Finish the barley & serve your dish:
5 Finish the barley & serve your dish:

To the pot of cooked barley, add the cooked carrots, lemon purée, raisins, chopped olives, and 1 teaspoon of olive oil; season with salt and pepper. Stir to combine. Serve the finished barley topped with the cooked fish and garlic yogurt. Garnish with the dressed cucumber and almonds. Enjoy!