Seared Salmon & Walnut-Cilantro Sauce with Vegetable Barley

Seared Salmon & Walnut-Cilantro Sauce

with Vegetable Barley

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
    Wellness
  • with Salmon

    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 Points value 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 Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
    CLICK FOR RECIPE CARD

    Get Cooking

    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
      730 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Seared Salmon & Walnut-Cilantro Sauce with Vegetable Barley
    Title
    • 2 Skin-On Salmon Fillets
    • 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 salmon
    4 Cook the salmon

    Pat the salmon 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 a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, 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 salmon 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 salmon

    Pat the salmon 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 a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, 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 salmon
    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 salmon and walnut-cilantro sauce. Enjoy! 

    Browse Steps
    1 of 5