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Grain Bowls with Salmon, Barley, & Crème Fraîche Recipe

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4.3 from 6 reviews

This vibrant Grain Bowl with Salmon, Barley, and Crème Fraîche combines tender oven-baked salmon with nutty barley, crisp blanched asparagus, and a tangy, creamy horseradish and dill dressing. Fresh lemon zest and capers brighten the dish, while white beans and leafy greens add texture and nutrition. Quick to prepare in just 35 minutes, this healthy and flavorful bowl is perfect for a satisfying meal that balances protein, fiber, and fresh garden flavors.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Creamy Dressing

  • ½ cup (120g) crème fraîche
  • ½ cup (120g) whole milk Greek yogurt
  • 2 tsp lemon zest (from 1 medium lemon)
  • 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

Salmon

  • 1½ lb (0.7kg) 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)

Grain Bowl

  • 2 cups (300g) cooked barley (or small pasta such as fregola)
  • 1 lb (450g) asparagus, ends trimmed and 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

  1. Make the creamy dressing: In a medium bowl, combine crème fraîche, Greek yogurt, lemon zest, fresh lemon juice, horseradish, chopped capers, fresh dill, kosher salt, and black pepper. Stir the mixture well to incorporate all ingredients. Taste and adjust seasoning as needed. If the dressing is too thick, add 1-2 teaspoons of water and whisk again to achieve a pourable consistency. Set aside.
  2. Prepare the salmon: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place the salmon filet on it. Drizzle with olive oil and season evenly with garlic powder, kosher salt, and black pepper. Grate the zest from one lemon over the salmon. Place the baking sheet in the oven and bake the salmon for 15-17 minutes or until it reaches an internal temperature of 120°F and flakes easily when tested with a fork. Remove and let cool slightly.
  3. Blanch the asparagus: Bring a large pot of water to a rapid boil, seasoning it with a tablespoon of kosher salt. Add the asparagus pieces and cook for 3 minutes until tender-crisp. Prepare an ice bath by filling a large bowl with ice water. Using a slotted spoon, immediately transfer the asparagus from the boiling water to the ice bath to stop the cooking process. Let it sit in the ice bath for 5 minutes, then drain thoroughly.
  4. Assemble the salad: In a large mixing bowl, combine cooked barley, drained white beans, blanched asparagus, and arugula or baby spinach. Pour in as much of the creamy dressing as you prefer and gently toss to evenly coat all the ingredients. Taste and adjust seasoning to your liking. Divide the mixture among serving plates. Flake the salmon into bite-sized pieces and arrange on top of each bowl. Drizzle generously with high-quality extra virgin olive oil and sprinkle with flaky sea salt. Garnish with fresh dill and serve with lemon wedges for squeezing over the top. Enjoy!

Notes

  • For a thinner dressing consistency, add 1-2 teaspoons of water as needed.
  • Salmon is best cooked to 120°F for a moist, tender texture; use a meat thermometer for accuracy.
  • Blanching the asparagus preserves its vibrant green color and crisp-tender texture.
  • You can substitute cooked barley with small pasta like fregola for a different texture.
  • Serve lemon wedges on the side to add fresh citrus brightness just before eating.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://monicarecipes.com/grain-bowls-with-salmon-barley-and-creme-fraiche-recipe/