FISH WITH SALAD
1 cup barley, 3 cups water, Salt, preferably sea salt, Freshly ground black pepper
4 scallions, white part only, thinly sliced1 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
1. 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.
2. 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.
3. 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.
4. 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.
5. At serving time taste the salad to see if it needs more salt and pepper.
_______________________________________________________________________________2. 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.
3. 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.
4. 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.
5. At serving time taste the salad to see if it needs more salt and pepper.
