Barley-Salmon Salad with Arugula Vinaigrette

Ingredients

• 2 cups arugula trimmed
• 0.3 teaspoon pepper black
• 2 ounces feta cheese crumbled
• 2  garlic cloves crushed
• 2 teaspoons olive oil extra-virgin
• 1 cup quick-cooking barley uncooked
• 8 ounce salmon fillet ()
• 0.5 teaspoon salt divided
• 2 cups water 
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• sauce pan
• blender

Directions

1. Bring the water to a boil in a large saucepan.
2. Add the barley; cover, reduce heat, and simmer for 15 minutes or until tender.
3. Remove from heat; let stand for 5 minutes. Spoon barley into a bowl. Cool completely.
4. Sprinkle fish with 1/8 teaspoon salt.
5. Place the fish in a small nonstick skillet coated with cooking spray over medium heat; cook 6 minutes on each side or until fish flakes easily when tested with a fork.
6. Remove fish from pan; cool completely. Discard skin.
7. Cut fish into 1-inch pieces; add to barley in bowl.
8. Place the remaining salt, arugula, and the next 4 ingredients (arugula through crushed garlic) in a blender, and process until smooth, scraping down the sides of blender.
9. Pour arugula vinaigrette over barley and fish; add cheese. Toss gently to combine. Cover and chill.