Slow-Roasted Salmon Salad with Barley and Golden Beets

Slow-Roasted Salmon Salad with Barley and Golden Beets
Photo: Gentl and Hyers
Prep Time:
30 mins
Total Time:
1 hrs 5 mins

While the salmon slow-roasts in the oven for 20 minutes, you'll slice the beets super-thin on a mandolin and stir-fry them with scallions until they turn into caramelized bites. Toss them with barley, nestle the salmon on top, and serve family-style.


  • 1 ¼ pounds skinless salmon fillet (about 1 inch thick)

  • Kosher salt and freshly ground pepper

  • 1 small lemon, very thinly sliced into rounds (½ cup), plus 2 tablespoons fresh juice

  • ½ cup extra-virgin olive oil, plus more for drizzling

  • 2 medium golden beets (12 ounces), trimmed and scrubbed

  • 6 scallions, white and light-green parts separated and thinly sliced (a packed ½ cup), dark-green tops sliced

  • 3 cups cooked barley, farro, or brown rice, room temperature

  • 1 cup fresh parsley leaves


  1. Preheat oven to 325°F with a rack 6 inches from heating element and another in center. Season fish with salt and pepper; place in a broiler-proof skillet or baking dish, skinned-side down. Season lemon slices and scatter over top; drizzle 6 tablespoons oil over everything.

  2. Roast on center rack until fish is almost cooked through but still translucent-pink in center, 18 to 20 minutes. Spoon some of oil from skillet over fish. Switch oven to broil; transfer to top rack and broil until lemons are lightly charred in spots and fish is just cooked through, 3 to 5 minutes more. Let cool slightly.

  3. Meanwhile, using a mandoline or a sharp knife, slice beets into very thin rounds, about 1/8 inch thick (you should have about 2 cups). Season with salt and drizzle with oil. Let stand, stirring occasionally, until softened slightly, 10 minutes; drain.

  4. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add beets and cook, stirring occasionally, 5 minutes. Add scallion whites and light greens; continue cooking until softened and lightly caramelized, about 5 minutes more. Remove from heat; season to taste and stir in lemon juice.

  5. Toss beet mixture in a large bowl with barley and half of broiled lemon slices. Fold in 3/4 cup parsley and scallion dark-greens; season to taste. Mound on a platter and top with fish and remaining lemon slices; sprinkle with remaining 1/4 cup parsley and drizzle with a bit of oil from roasting skillet. Serve.

Cook's Notes

If you can't find golden beets, red ones are a fine substitute, though they will impart their hue to the rest of the dish.

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