The seared salmon and barley sautéed with brown butter add a warming touch to this pretty, Nordic-inspired salad. Boneless trout fillets are a nice substitute, too, if fresh salmon is unavailable. If you prefer an even easier option, try topping the shaved vegetables with a few thin slices of smoked salmon or trout.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I made it with swordfish and it was great. The salad needs more citrus in my opinion. Added some orange juice and extra lemon. Fresh and light dinner.
I took liberties with what winter vegetables were available (endive, celery, cucumber, red onion, radishes, carrots), but everything about this dish was delicious! The simple sauce and rye bread elevated this to a restaurant-quality dinner.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?