Seared Salmon & Walnut-Cilantro Sauce with Vegetable Barley

Seared Salmon & Walnut-Cilantro Sauce

with Vegetable Barley

35 MIN
+$1.99/serving 2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    Wellness
  • with Shrimp

    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.
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    Dietary Information Wellness

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

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      550 Cals (est.)
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    ingredients
    Seared Salmon & Walnut-Cilantro Sauce with Vegetable Barley
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Pearled Barley
    • ¼ cup Cilantro Sauce
    • ¼ cup Roasted Walnuts
    • 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
    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 a drizzle 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 shrimp
    4 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); toss to coat In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.

    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 shrimp and walnut-cilantro sauce. Enjoy!

    Tips from Home Chefs

    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 a drizzle 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 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); toss to coat In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.

    Cook the shrimp
    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 shrimp and walnut-cilantro sauce. Enjoy!

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