[Barley salad with fish | Pourfemme
The recipe for barley salad with fish is exquisite: a single summer dish based on Pearl barley and a mix of fish. In fact, this one pearl barley salad is topped with swordfish, mussels, clams, and shrimp. It is a real one barley alla pescatoragood served warm but above all cold. Cold pearl barley with fish is an explosion of flavors and is ideal for a good summer lunch. Don’t forget that barley salad is low in calories therefore you can enjoy it without worrying about the line.
- 280g of barley
- 150g of swordfish
- 200g of shrimp
- 250g of mussels
- 250g of clams
- 1 garlic
- 200g of cherry tomatoes
- to taste extra virgin olive oil
- chili pepper to taste
- salt to taste
- parsley to taste
We suggest you leave the barley salad to flavor for at least half an hour in the refrigerator before serving.
By reducing the quantities, you can turn this unique dish into a summer appetizer by preparing a seafood salad with barley. Another exquisite version is that of pearl barley with seafood cooked like risotto and served hot.
This barley salad does not lend itself to being stored for a long time as it is made with fresh fish. So we suggest you keep it in the fridge just for a few hours, before serving and enjoying it.
Wines to match
As a pairing with this tasty barley and fish salad, we offer you a fresh and delicate Sauvignon Blanc, with which you cannot go wrong.
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