Seared Salmon & Walnut-Cilantro Sauce with Vegetable Barley
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Seared Salmon & Walnut-Cilantro Sauce

with Vegetable Barley

35 MIN
2 Servings
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From the Test Kitchen

Here, flaky salmon fillets are coated with smoked paprika, garlic powder, and more before being topped with a crunchy, herbaceous walnut-cilantro sauce. You'll serve it all over a hearty bed of barley mixed with onion, bell pepper, and currants.
11-17 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Seared Salmon & Walnut-Cilantro Sauce with Vegetable Barley
Title
  • 2 Skin-On Salmon Fillets
  • ¼ cup Cilantro Sauce
  • ¼ cup Roasted Walnuts
  • ½ cup Pearled Barley
  • 2 Tbsps Dried Currants
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1 Red Onion
  • ½ oz Pickled Peppadew Peppers
  • 1 Bell Pepper
time-saving
tips & techniques
How to Cook Your Grains "Pasta" Style
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step-by-step
instructions
Cook Along Triangle Created with Sketch.
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
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the pickled peppers. Roughly chop the walnuts; place in a bowl. Add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired.

Cook the vegetables
3 Cook the vegetables

Once the barley has cooked about 15 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and diced bell pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

Cook the fish
4 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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

To the pot of cooked barley, add the cooked vegetables, chopped pickled peppers, currants, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked fish and walnut-cilantro sauce. Enjoy!

Tips from Home Chefs

Seared Salmon & Walnut-Cilantro Sauce

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

Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the pickled peppers. Roughly chop the walnuts; place in a bowl. Add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired.

Prepare the ingredients
Cook the vegetables
3 Cook the vegetables

Once the barley has cooked about 15 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and diced bell pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

4 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Cook the fish
Finish the barley & serve your dish
5 Finish the barley & serve your dish

To the pot of cooked barley, add the cooked vegetables, chopped pickled peppers, currants, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked fish and walnut-cilantro sauce. Enjoy!

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