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Seared Salmon & Walnut-Cilantro Sauce
with Vegetable Barley
35 MIN
2 Servings
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.
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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
-
NutritionPER SERVING
-
Calories730 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Skin-On Salmon Fillets
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½ cup Pearled Barley
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¼ cup Cilantro Sauce
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¼ cup Roasted Walnuts
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2 Tbsps Dried Currants
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
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1 Red Onion
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½ oz Pickled Peppadew Peppers
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1 Bell Pepper
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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