Apple, Raisin, Barley Salad

Recently, I found myself wanting a side dish that would give us something different and was based preferably on a grain, instead of pasta or just greens/veggies since I was a bit burnt out on green salad and have been trying to be more selective about our carb consumption. We'd recently dined at Ruby Tuesdays, which has in our humble opinion the best (freshness, variety) salad bar in Indy. Ruby Tuesdays always has Waldorf Salad on their salad bar and, though I sometimes make it at home in the fall, I always get a spoonful or two when I go there.  


Thinking about Waldorf Salad and our toddler's recent discovery of apples led me to the pantry where I discovered a jar of barley. There are two types of barley, one is pearl barley and is basically the equivalent of white rice - nothing wrong with either of them - but, the whole grain type has more nutrients, so that's what I buy. I thought I could make a summer version of Waldorf Salad using apples and raisins (two of our baby's favorites). I did some research and found out that I was on to something as there are quite a few barley salad recipes out there, even some with apples. I also learned that most of the apple barley recipes used a warm weather friendly dressing of apple juice and honey. That sounded just like what I'd been looking for. After reading several recipes I came up with my own version.


The Recipe:  Apple, Raisin, Barley Salad


Prepare barley:
1 cup barley
1 cup vegetable stock
1 cup water
1/2 small onion diced
1 tbsp butter, unsalted
1/2 tsp salt (kosher)


In a medium sauce pan over medium low heat, melt butter, add onion and salt. Stir to coat the onion with the butter and allow it to cook until slightly golden in color. Add raw barley that you've rinsed in a strainer and stir to coat with butter and distribute the onion. Allow barley to cook in the butter for 2-5 minutes being careful not to burn. If the butter solids begin to scorch, add liquids even if your barley has only been in the butter a couple of minutes. It's better to cut this step short than to have your cooked barley taste bitter or burnt in your final product.


Add liquids to the barley onion mixture and stir. Bring to a boil, reduce heat to low and cover. Allow barley to cook until al dente (approximately 20 minutes). Set aside in a bowl or on a platter to cool.


While barley is cooking, chop into medium dice:
1.5 medium apples (I used Braeburn)
4 stalks celery
Handful fresh parsley
10 fresh mint leaves


In a large bowl combine: 
1 cup apple juice 
1/4 cup honey
1/4 cup olive oil
salt and pepper to taste


Add apples, celery and herbs to the dressing along with 1 cup matchstick carrots and 1 cup raisins (I prefer golden as they're less sweet and don't dry out like dark raisins). Stir to combine all ingredients.


When the barley is cool, add it to the salad bowl and stir to combine. Chill for at least 30 minutes and serve.




The Results:  
This was a good salad and a great side dish for both pork chops - which we had the first night - and glazed salmon - which we had later in the week. The salad keeps beautifully in the fridge and is great for an on the go snack or to take to work for lunch as it doesn't have to be refrigerated. Like many things at our house these days, it didn't pass the toddler test, but mama and papi really liked it!

Will she or won't she?

Lately I've been experiencing some of the same frustrations that the mom's of toddlers world over experience.... I spend a lot of time planning, shopping for and preparing wholesome meals for our family only to have my toddler eat a couple of bites of some things and say "no thank you" (she's so polite) to others. 


I recently noticed on her day care daily report that they had fish and she ate "all" of the serving. Hmmmm..... went my mommy brain, maybe that's something I can work with.  I bought a few wild Alaskan salmon filets from Farm Fresh and have had them in the freezer just waiting for the day when I would be inspired to make them for my hubby and baby. Well, my little ruby colored friends of Omega 3 goodness, today's the day!


I generally like salmon, I especially like wild pacific salmon, and can eat it in most any preparation and enjoy it. However, I REALLY like salmon when it's brushed with a glaze that's on the sweeter side. I love the way the sweetness in the glaze compliments the rich salmon flavor and any sweet charred bits are just a bonus.


Keeping in mind that my daughter LOVES OJ - no, I mean REALLY as in she would skip almost any other drink in lieu of OJ - I decided on a maple/OJ glaze with hints of other asian flavors - ginger, soy sauce, fish sauce, mirin and came up with a reasonable recipe. 




The Recipe:  Orange and Maple Glazed Salmon:   Fish that Even a Toddler will Enjoy (I hope)


1 cup good OJ - I used Simply Orange
1/2 cup good grade maple syrup
2 tbsp soy sauce
1 tbsp fish sauce
1/4 cup mirin
1 tsp minced ginger - I use the type in a jar and it works just fine!


Preheat grill on high 10 to 15 minutes (gas grill) or until coals are white.


Meanwhile measure all ingredients into a small sauce pan and place over medium heat. Cook stirring every so often until the mixture has reduced by half - watch it carefully as the maple syrup contains a great deal of sugar and it can boil over or begin to scorch - but before it turns to a carmel mess. This will take approximately 10 minutes.


Transfer 1/2 of mixture to a small bowl and keep the remaining amount in the sauce pan, you will need it later. In the meantime, prepare fish by:


2 salmon filets approximately 6-8" long
Salt / Pepper to taste
Smear each filet with the glaze that you've set aside above


Once your grill grates are very hot clean and oil them using a wad of paper toweling dipped in vegetable oil. Grill salmon skin side down for 4-5 minutes with grill hood closed. 


When salmon flakes easily and is just done in the middle, remove from the grill and brush with the remaining glaze. Allow salmon to rest for five minutes brush for a final time with the reserved glaze. I recommend using one brush or spoon on the raw salmon and then a clean one when the fish comes off the grill in order to avoid any contamination issues.


Serve with apple, raisin, barley salad.


The Results:  
Though she did not eat here small serving, my toddler did try it. In fact, I think she chewed her bites just long enough to get the taste of the glaze and then politely gave the chewed mess back to her father. Hubby and I really liked it though. The fish was cooked perfectly - thanks to my friend who recommended the grill technique I described above - and the slightly sweet, slightly salty glaze was a good compliment to the Salmon flavor. The glaze also set up well on the fillets and didn't remain too sticky, but instead sort of melded with the top layers of the fish and created a yummy fusion. In all, I think that this will become my go to Salmon recipe until I come across something that's even more yummy! Enjoy and please let me know if you try this recipe at your house!


~Hugs,
Lisa

Be back soon! I promise

Hi all. This is just a short post to say that I haven't forgotten about the blog, I've just been rather ill. So, as soon as I'm feeling better it'll be more watch out kitchen here I come!

Stay tuned!