Warm Barley and Cod Salad //

Warm Barley and Cod Salad




Yield 4 servings

This nutritious Warm Barley and Cod Salad is extra easy and make-ahead friendly, yet combines flavors and textures masterfully.


For the barley

For the cod

For the salad


For the barley: Rinse the barley in cold water, then drain well. Place the grains in a medium saucepan and add the water and salt. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the grains are tender yet chewy, 40 to 50 minutes. Remove the pot from the heat and let sit, covered, for 5 minutes to steam. Drain off any excess water and set aside.

For the cod: Preheat the oven to 400°F (200°C). Cut out a large square of parchment paper. Lay it flat on a working surface, then set the cod fillets side-by-side on one side of the square. Drizzle the cod with the olive oil and shoyu and season with ground black pepper. Fold the parchment paper over the fish, then fold over about 1 in (0.75 cm) of the edge over, pressing down to make a crisp crease. Repeat to fold and seal the 2 remaining sides in order to create a sealed packet. Transfer the packet to a baking sheet.

Bake for 12 to 15 minutes, or until the fish flakes easily. Transfer the baking sheet to a cooling rack and let the cod rest while you prepare the rest of the salad. (You can also prepare the cod in advance: let the fish cool to room temperature, then transfer, along with the cooking juices, to an airtight container and refrigerate for up to 1 day.)

For the salad: In a large salad bowl, mix the lime juice and olive oil together. Add the warm barley (reheat it slightly if you cooked it in advance), caperberries, radishes, and shallot, and toss to combine. Season with the flaky sea salt and some black pepper, then toss again. Break the cod into flakes, then add to the salad, along with the cooking juices, watercress, and coriander. Taste and adjust seasoning, if needed. Serve immediately.

Courses Appetizer, Main Course

Recipe by Food Nouveau at