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Spinach Salad with Salmon and Barley
Ingredients
  • ⅔ cup quick-cooking barley
  • 2 tablespoons plus 1 teaspoon olive oil
  • 4 4-ounce pieces skinless wild salmon fillet
  • kosher salt and black pepper
  • 2 navel or blood oranges
  • 2 tablespoons red wine vinegar
  • 6 cups baby spinach
  • ½ cup fresh cilantro sprigs
  • ½ avocado, sliced
  • 2 scallions, thinly sliced
Steps
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