Salmon Spinach Salad Recipe

Line a baking sheet with parchment or a silicone mat. In a nonstick skillet over medium heat, melt butter and add sugar. Stir until sugar begins to melt (about 1 minute). Add pecans and stir continuously until sugar coats pecans and becomes glossy, 2–3 minutes. Transfer pecans to the prepared sheet, spread into a single layer, and sprinkle with sea salt. Let cool completely, then roughly chop if desired.

Stovetop Pearled Barley

Rinse 1/2 cup dry pearled barley under cold water. Combine with 1 1/4 cups water and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat and simmer, covered, 20–25 minutes until tender. Drain any excess water, fluff with a fork, and let cool to room temperature. (If using pre-cooked barley, skip.)

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Remove bacon to a paper towel-lined plate and reserve 1 tablespoon of bacon fat in the skillet. Crumble bacon once cooled.

To a small bowl or jar, add the reserved warm bacon fat (or 1 tbsp warm fat plus olive oil if needed), apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Whisk or shake vigorously while slowly drizzling in olive oil to emulsify. Taste and adjust seasoning. Stir in crumbled bacon just before tossing or reserve bacon to sprinkle on top.

Pat salmon dry and rub with 1 tsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Let sit 5 minutes while pan heats.

Heat a nonstick or cast-iron skillet over medium-high heat until hot. Add salmon, skin-side down if applicable. Cook without moving 3–4 minutes until crisp and golden. Flip carefully and cook 2–3 minutes more for medium (internal 125–130°F / 52–54°C) or longer to desired doneness. Remove from pan and let rest 3 minutes, then flake or slice into large chunks.

In a large bowl, combine baby spinach, cooled cooked barley, sliced apple, and thinly sliced red onion.

Add about two-thirds of the chèvre (reserve the rest for garnish) and about two-thirds of the candied pecans. Drizzle half of the bacon vinaigrette over the salad and toss gently to coat. Add more vinaigrette to taste.

Divide the dressed salad among 4 plates (serves 4). Top each portion with a portion of the flaked/sliced salmon. Sprinkle remaining chèvre and candied pecans over the top. Garnish with reserved crumbled bacon if desired and serve with lemon wedges to squeeze over the salmon.