Seared Salmon with Sorrel Salad & Creamy Barley

Seared Salmon

with Sorrel Salad & Creamy Barley

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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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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From the Test Kitchen

The bright salad you’ll use to garnish this dish uses a specialty herb unique to spring. Sorrel is one of the most widespread and long-cultivated herbs in the world. As one of the first spring plants to emerge, its fresh, almost citrusy tartness has been celebrated throughout history and on almost every continent. Here, we’re pairing it with dill, whose soothing flavor complements the sorrel. Together, these two herbs are the perfect counterpoint to the earthiness of barley and the richness of seared salmon.

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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
fresh
ingredients
Seared Salmon with Sorrel Salad & Creamy Barley
Title
  • 2 Skinless Salmon Fillets
  • ½ cup Pearled Barley
  • 3 oz Baby Spinach
  • 2 cloves Garlic
  • 1 Lemon
  • ½ oz Sorrel Leaves
  • 1 bunch Dill
  • 2 Tbsps Butter
  • 2 Tbsps Sour Cream
time-saving
tips & techniques
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the barley:
1 Cook the barley:

Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the barley cooks, wash and dry the fresh produce. Roughly chop the spinach. Peel and mince the garlic. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the sorrel and dill off the stems; discard the stems. Roughly chop the sorrel.

Cook & drain the spinach:
3 Cook & drain the spinach:

While the barley continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 30 to 45 seconds, or until fragrant. Add the spinach and lemon zest; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach has wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Wipe out the pan.

Cook the salmon:
4 Cook the salmon:

Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides. In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes on the first side. Flip the fillets; add the butter. Cook, spooning the butter over the fillets, 2 to 4 minutes, or until the salmon is cooked to your desired degree of doneness. Remove from heat. Transfer the salmon to a plate.

Make the herb garnish:
5 Make the herb garnish:

In a small bowl, combine the sorrel and half the dill. Toss with the juice of 1 lemon wedge and a drizzle of olive oil; season with salt and pepper to taste.

Finish the barley & plate your dish:
6 Finish the barley & plate your dish:

To the pot of cooked barley, add the sour cream, drained spinach, remaining dill, the juice of the remaining lemon wedges and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Divide the finished barley and cooked salmon fillets between 2 dishes. Top with the herb garnish. Enjoy!

Tips from Home Chefs

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Seared Salmon

Cook the barley:
How to Cook Your Grains "Pasta" Style
1 Cook the barley:

Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients:

While the barley cooks, wash and dry the fresh produce. Roughly chop the spinach. Peel and mince the garlic. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the sorrel and dill off the stems; discard the stems. Roughly chop the sorrel.

Prepare the ingredients:
How To: Peel Garlic
Cook & drain the spinach:
3 Cook & drain the spinach:

While the barley continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 30 to 45 seconds, or until fragrant. Add the spinach and lemon zest; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach has wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Wipe out the pan.

4 Cook the salmon:

Pat the salmon fillets dry with paper towels and season with salt and pepper on both sides. In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes on the first side. Flip the fillets; add the butter. Cook, spooning the butter over the fillets, 2 to 4 minutes, or until the salmon is cooked to your desired degree of doneness. Remove from heat. Transfer the salmon to a plate.

Cook the salmon:
Make the herb garnish:
5 Make the herb garnish:

In a small bowl, combine the sorrel and half the dill. Toss with the juice of 1 lemon wedge and a drizzle of olive oil; season with salt and pepper to taste.

6 Finish the barley & plate your dish:

To the pot of cooked barley, add the sour cream, drained spinach, remaining dill, the juice of the remaining lemon wedges and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Divide the finished barley and cooked salmon fillets between 2 dishes. Top with the herb garnish. Enjoy!

Finish the barley & plate your dish:
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