Honey and Sesame-Glazed Salmon with Confetti Barley Salad


  • 3/4 cup pearled barley
  • 1 (16-ounce) bag frozen stir-fry vegetables, defrosted and chopped
  • 1 tablespoon toasted sesame seeds, divided
  • 4 (4-ounce) skinless salmon fillets
  • 3 tablespoons honey
  • 1/4 cup low-sodium soy sauce
  • 1 1/2 teaspoons toasted sesame oil
  • 1/4 teaspoon chili flakes
  • 1/4 cup chopped scallions


1. Preheat oven to 400°.

2. Bring a large pot of salted water to a boil.

3. Add barley, return to a boil, and boil until tender, 30 minutes. Add vegetable medley during last 3 minute of cooking. Drain, cool slightly, toss with 2 teaspoons sesame seeds and reserve.

4. While barley is cooking, make salmon: Combine honey, soy sauce, sesame oil and chili flakes. Reserve 4 tablespoons of mixture. Place salmon on a baking sheet, and brush with honey-soy mixture. Bake until salmon is flaky, 15 minutes.  Place reserved sauce in a small saucepan over low heat and keep warm.

5. Divide barley mixture among 4 plates, top with a salmon fillet and 1 tablespoon warmed sauce, and sprinkle with scallions and remaining sesame seeds.

  • Prep Time:
  • Cook Time:

  • Resistant starch: 0.3 gram
  • Yield: 4 servings (serving size: 1 cup barley-vegetable mixture, 4 ounces salmon, and 1 tablespoon additional sauce)

Nutritional Information

Calories per serving: 435
Fat per serving: 7g
Saturated fat per serving: 0g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 3g
Cholesterol per serving: 72mg
Protein per serving: 33g
Carbohydrate per serving: 53g
Sugars per serving: 16g
Fiber per serving: 9g
Sodium per serving: 615mg
CarbLovers Diet Cookbook