Spiced Salmon & Garlic Yogurt

over Barley, Carrots & Olives

35 MIN

2 Servings

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From the Test Kitchen

This vibrant dish features our flavorful marinated salmon, which comes coated with a Middle Eastern-style blend of saffron, mint, cumin, and more—perfectly balanced by toppings of creamy garlic yogurt and crisp, vinegar-dressed cucumber. We’re serving it all over a bed of hearty barley mixed with sweet carrots and golden raisins, briny olives, and tart lemon purée.

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Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

½ cup Pearled Barley
2 Middle Eastern-Style Spiced Wild Salmon Fillets
2 cloves Garlic
1 Persian Cucumber
6 oz Carrots
3 Tbsps Golden Raisins
1 oz Castelvetrano Olives
2 Tbsps Sliced Roasted Almonds
½ cup Plain Nonfat Greek Yogurt
1 tsp Preserved Lemon Purée
1 Tbsp Rice Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 & make the garlic yogurt:

While the barley cooks, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Small dice the cucumber. Place in a bowl; add the vinegar and season with salt and pepper. Stir to coat. In a separate bowl, combine the yogurt, 1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper.

3 Cook the fish:

While the barley continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the carrots:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute,or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Finish the barley & serve your dish:

To the pot of cooked barley, add the cooked carrots, lemon purée, raisins, chopped olives, and 1 teaspoon of olive oil; season with salt and pepper. Stir to combine. Serve the finished barley topped with the cooked fish and garlic yogurt. Garnish with the dressed cucumber and almonds. Enjoy!