Grain Bowls with Salmon, Barley, & Crème Fraîche
If you’re anything like me, you love a meal that feels good and tastes even better — and this warm salmon grain bowl absolutely delivers. It’s one of those dishes that hits all the right notes: flaky roasted salmon, hearty grains, lots of texture, and a punchy, flavor-packed creme fraiche dressing that ties it all together. It’s cozy enough for dinner, fresh enough for lunch, and endlessly riffable based on what you’ve got in the fridge.
Servings: 6 servings
Calories: 335kcal
Equipment
Ingredients
For the Crème Fraîche Dressing
- ½ cup (120g) crème fraîche
- ½ cup (120g) whole milk Greek yogurt
- 2 tsp lemon zest, from 1 medium lemon, plus 2 Tbsp fresh lemon juice
- 1 Tbsp (15g) prepared horseradish
- 1 Tbsp (9g) capers, drained and chopped
- 1 Tbsp fresh dill, finely chopped
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Salmon
- 1½ lb (.7kg) salmon filet, skin removed
- 2 Tbsp (30ml) olive oil
- 2 tsp garlic powder
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 tsp lemon zest, from 1 medium lemon (cut into wedges for serving after zesting)
Remaining Salad Ingredients
- 2 cups (300g) cooked barley, (you could use a small pasta instead, such as fregola)
- 1 lb (450g) asparagus, ends trimmed, stalks cut into 1-inch pieces
- 1 (15 oz) can (425g) white beans, drained and rinsed
- 4 oz (115g) arugula or baby spinach, or a combination of both
- Fresh dill, for serving
Instructions
- Make the creamy dressing. In a medium bowl, combine ½ cup (120g) crème fraîche, ½ cup (120g) Greek yogurt, 2 tsp lemon zest, 2 Tbsp fresh lemon juice, 1 Tbsp horseradish, 1 Tbsp chopped capers, 1 Tbsp dill, and ¼ tsp each of kosher salt and black pepper. Stir well, then taste and adjust seasoning. If you want it a little thinner (and more pourable), add 1-2 tsp of water, then whisk again. Set aside.
- Prepare the salmon. Preheat an oven to 350°F (175C°), then place the salmon on a parchment-lined baking sheet. Drizzle with 2 Tbsp olive oil, then season with 2 tsp garlic powder, 1 tsp kosher salt, and ¼ tsp black pepper. Grate the zest from 1 lemon on top. Transfer to the oven and cook for 15-17 minutes, or until the salmon reaches an internal temperature of 120°F and flakes easily. Cool slightly.
- Blanch the asparagus. Bring a large pot of water to a rapid boil, then season with a tablespoon of kosher salt. Add the asparagus then cook for 3 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice and cold water. When the asparagus is done, use a slotted spoon and immediately transfer to the ice bath to stop the cooking process. Drain after 5 minutes.
- Assemble the salad. In a large mixing bowl, combine 2 cups (300g) cooked barley, (425g) drained white beans, asparagus, and 4oz (115g) baby arugula (or baby spinach). Pour as much of the creamy dressing on top as you like, then gently toss to combine. Taste and adjust seasoning. Divide between plates, then top with some of the salmon (I like to flake it into bite size pieces and plate it right on top). Give a generous drizzle of a high-quality extra virgin olive oil and a pinch of flaky sea salt, then garnish with fresh dill and serve with lemon wedges. Enjoy!
Notes
- I like to cook hearty grains (eg, barley, wild rice, brown rice, quinoa, and farro) in chicken stock or vegetable broth for added flavor.
- Other vegetables to try: snow peas, snap peas, or English peas.
- Make-ahead: The dressing can be prepared up to 2 days in advance. Blanch the asparagus and store in an airtight container in the fridge for up to 1 day. I recommend preparing and cooking the salmon the same day you buy it.
- Store: Store leftover grain bowls in an airtight container for up to 3 days. Keep the dressing separate to avoid sogginess.
- While the barley and salmon freeze well separately, avoid freezing the dressed salad as it may lose texture.
Nutrition
Calories: 335kcal | Carbohydrates: 21g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 63mg | Sodium: 617mg | Potassium: 875mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1078IU | Vitamin C: 10mg | Calcium: 92mg | Iron: 4mg
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