Barley and Salmon Salad

(Makes 4 servings)

1 cup barley
3 cups water
Salt, preferably sea salt
Freshly ground black pepper
4 scallions, white part only, thinly sliced
1 to 2 hot cherry peppers, finely chopped (optional)
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
4 tablespoons extra-virgin olive oil
1 large mango
20 grape tomatoes, quartered (or 4 plum tomatoes, diced)
1 teaspoon honey
1 teaspoon finely minced fresh ginger
1/4 teaspoon chili powder, preferably chipotle powder, or to taste
Finely grated zest and juice of 1 lime
1 pound cooked salmon, cut into chunks

Rinse the barley under cold running water and drain in a sieve. Bring the
3 cups of water to a boil in a medium saucepan, salt the water, and stir in
the barley. Lower the heat, partially cover the pan, and allow the barley to
cook gently for 45 minutes to 1 hour, or until tender. Drain and cool to
room temperature.
Transfer the cooled barley to a serving bowl, then season to taste with
salt and pepper. Gently stir in the scallions and hot peppers, if you are
using them.
Put the mustard and cider vinegar in a small bowl and stir together with
a whisk, then add 3 tablespoons olive oil. Pour this vinaigrette over the
barley and mix well. If time permits, cover and let stand at room
temperature for about 1 hour.
In another bowl gently stir together the mango, tomatoes, honey, ginger,
chili powder, grated lime zest, lime juice, and remaining olive oil. Season
this salsa with salt and pepper to taste.
At serving time taste the salad to see if it needs more salt and pepper.
You have a choice now: you can top the barley with the salsa and put the
salmon chunks over the salsa, or you can stir the salsa into the barley and
finish the salad with the salmon. Either way, it's going to look terrific
and taste great.

Nutrients per serving: calories 616, protein 38g, carbohydrates 55g, fiber
10g, fat 29g, cholesterol 88mg, sodium784mgn
Sandy U.

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