Try this amazing Smoked Norwegian Salmon & Pearl Barley Salad recipe! This will wow your family and friends, plus you can make it ahead of time so no last-minute rushing. Courtesy of Chef Harald Osa and the Norwegian Salmon Board.
¾ lb smoked Norwegian Salmon
½ cup pearl barley, soaked in cold water overnight
4 ½ cups water
½ cup olive oil
2 tbsp wine vinegar
3 tbsp fresh orange juice
Salt and pepper, to taste
1 cup broccoli florets
1 each carrot, cut into small cubes or strips
½ each onion, chopped
1 each red bell pepper, cut into small cubes or strips
1 each cucumber, cut into large cubes
2 tbsp chives, chopped
1 tbsp parsley, chopped
- Dice smoked salmon into ½ x ½-inch cubes (or if already sliced. cut in strips) and set aside in refrigerator. Drain water from barley and simmer on low heat in water with sprinkle of salt for approximately 30 minutes or until soft.
- Drain barley and transfer to bowl. Immediately add oil, vinegar, orange juice, salt and pepper, mix well and set aside to cool.
- Bring water to boil and add plenty of salt. When water boils vigorously, add broccoli and carrots and let cook for 30 seconds. Remove vegetables immediately with slotted spoon, plunge into ice water, and then take out of water to drain.
- When barley is cold, gently mix all ingredients together and serve with whole-grain bread or sprinkling of bread croutons on top. Vegetables and herbs can be varied according to your own preferences.