Recipes Ingredients Seafood Recipes Salmon Recipes Slow-Roasted Salmon Salad with Barley and Golden Beets Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Website Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on March 18, 2021 Print Rate It Share Share Tweet Pin Email Photo: Gentl and Hyers Prep Time: 30 mins Total Time: 1 hrs 5 mins Servings: 6 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. Ingredients 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 Directions 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. 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. 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. 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. 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. Rate it Print