Spiced Cilantro Crusted Salmon {with Orange, Pecan & Pepper Barley Salad}

by Chrissy

Cilantro Salmon with Barley Salad_LYK3

It’s raining! It’s pouring (well, not so much pouring…but for pete’s sake the sky is doing something other than emitting sunshine)! Now our farmers and pocketbooks can be a little more relieved that the price and quality of produce can be a little less inhibited by So Cal’s droughty weather.

Also, it gives us a good excuse to slow down, relax indoors and hopefully cook some tasty grub. Let’s be honest, we’re hanging out at home in our baggy sweats anyways, and can’t possibly lurk around in public like that.

Cilantro Salmon with Barley Salad_LYK1

People of the world. This, here, is some tasty salmon. By itself it is pretty delish, but then topped with this tangy and slightly sweet barley salad, it’s a homerun.

Cilantro Salmon with Barley Salad_LYK2

Also, I believe it covers all of the major food groups (no, not the Elf’s candy, candy canes, candy corns, and syrup), but more like, fish/protein, grains, fruit, veggies, & good omega-3 fats from the salmon.

It looks like you’re on your own for the milk/cheese food group. As a cheese connoisseur, that’s never a tough one to add.

Cilantro Salmon with Barley Salad_LYK4

I’ve been cooking up a ton of different varieties of fish for my clients, and this is by far my favorite, so you should try it.

Cilantro Salmon with Barley Salad_LYK5


Cilantro Crusted Salmon with Orange, Pecan & Pepper Barley Salad

Print Recipe!

Serves 4


For the Salmon:

4 (6 ounce) boneless, skinless salmon filets

3 Tablespoons finely chopped cilantro

¼ teaspoon cayenne pepper

1 ½ teaspoons ground cumin

1 teaspoon salt

½ teaspoon pepper

1 ½ Tablespoons coconut oil, or olive oil


For the Orange, Pecan & Pepper Barley Salad:

2 cups cooked barley (prepared according to package, we use Trader Joe’s 10 minute barley)

1 large orange (or 2 small), rind removed with a knife and diced

2 medium vine-ripened tomatoes, cored and finely chopped

½ red bell pepper, seeded and finely chopped

1 small jalapeno pepper, seeded and finely chopped

¼ cup toasted pecans, roughly chopped

3 Tablespoons finely chopped cilantro

½ teaspoon ground coriander

1 teaspoon grated ginger, or ginger paste

1 clove garlic, minced

2 Tablespoons coconut oil, or olive oil

3 Tablespoons fresh lime juice

salt and pepper, to taste


In a small bowl, mix together the cilantro, and spices (cayenne, cumin, salt, pepper). Rub on top side (and bottom, if you have extra) of each filet. Set aside.

In another bowl, combine all of the Barley salad ingredients, adding salt and pepper, to taste, and dressing with additional oil or lime juice, if needed.

To pan-fry salmon, heat a large skillet with 1 to 1 ½ Tablespoons coconut oil. Place salmon, herb-side-down and cook for about 4 minutes. If you had extra rub, you can distribute among the bottom of the salmon pieces. Flip and cook on the other side for another 3-4 minutes, until center is opaque and flakes easily with a fork.

Serve salmon with the prepared Orange, Pecan & Pepper Barley Salad, which can be enjoyed cold or at room temperature.

From the Little Yellow Kitchen,


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