Spiced Salmon & Garlic Yogurt

over Barley, Carrots & Olives

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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 & make the garlic yogurt:
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. 

Cook the fish:
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. 

Cook the carrots:
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. 

Finish the barley & serve your dish:
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! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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 & 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. 

Prepare the ingredients & make the garlic yogurt:
Cook the fish:
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. 

Cook the carrots:
Finish the barley & serve your dish:
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!