Diabetes Forecast

The Healthy Living Magazine

Balsamic Salmon on Barley Pilaf

Per Serving

Balsamic Salmon on Barley Pilaf

Makes: 4 servings
Serving Size: 1/4 recipe
Calories 440
Fat 12 g
Saturated Fat 2.1 g
Trans Fat 0 g
Carbohydrate 51 g
Fiber 12 g
Sugars 9 g
Cholesterol 55 mg
Sodium 350 mg
Protein 34 g
Choices: Starch 2 1/2, Vegetable 3, Lean Meat 3, Fat 1
  • Makes: 4 servings
  • Serving Size: 1/4 recipe


1 Tbsp. canola oil
1 med. onion, finely chopped
1 large clove garlic, finely minced
2 stalks celery, thinly sliced (about 2 cups)
4 carrots, thinly sliced (about 1 1/2 cups)
1 cup barley, uncooked
3 cups low-sodium chicken stock
1 pint cherry tomatoes, cut in half
1/4 cup balsamic vinegar
1/2 cup basil leaves, roughly chopped
1/4 tsp. fine sea salt
1/8 tsp. freshly ground black pepper
1 lb. salmon fillet, skin removed, cut into 4 pieces (4 oz. each)


  1. Place canola oil in large stockpot. Heat and add onion, garlic, and celery. Cook over medium heat, covered, until onion becomes translucent. Add carrots and barley and cook uncovered until barley begins to look toasted. Add stock. Cover and cook 30 minutes.
  2. Slice tomatoes in half and place in large bowl with balsamic vinegar, basil, salt, pepper, and salmon. Let this sit while the barley is cooking for the first 30 minutes. After 30 minutes, remove salmon from tomato mixture. Stir tomato mixture into barley and place salmon on top of barley. Cover and cook 10 minutes more to steam the salmon.
  3. Place some barley pilaf in a pasta bowl and top with a piece of salmon to serve.

Adapted from The Diabetes Seafood Cookbook by Barbara Seelig-Brown.

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