Open Arms of Minnesota

Weekly Recipe #158: Salmon and Asparagus Barley Stew

By Libby Pike, VA Medical Center Dietetic Intern

Photo Courtesy of Eatingwell.com
Photo Courtesy of Eatingwell.com

Spring is finally coming! With our long, brutal winter finally coming to an end, I ecstatically welcome the fresh flavors of spring. As the days get longer, and the temperature rises, I long for the refreshing and light meals. The abundance of asparagus and leeks paired with the rich flavor and salmon are the perfect match for a light and flavorful spring supper.

Salmon is packed with healthy omega-3 fatty acids that support brain function and help reduce the risk of developing cardiovascular problems, several types of cancer, and many other heath issues. Asparagus will provide more than the recommended daily value of vitamin K and is also high in folate and copper. It also has an anti-inflammatory effect on the body.
The following recipe is a light and refreshing dish sure to put a spring in your step as you enjoy the warmer days of spring. This nutrient-packed meal will bring the fresh flavors of spring we’ve all been waiting for!


Salmon & Asparagus Barley Stew

Adapted from Eatingwell.com

(Serves 4)

Ingredients:

  • 3 cups water
  • ¾ cup barley
  • 1 tbsp. extra-virgin olive oil
  • 2 cups halved and thinly sliced leeks, white and light green parts only
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth or “no-chicken” broth
  • 3 tbsp white miso
  • 1 ¼ lbs. wild Alaskan salmon fillet, skinned and cut into 1-inch pieces
  • 3 tbsp. basil, fresh, very thinly sliced
  • 2 tsp dried Thyme
  • ¼ tsp. pepper

Preparation:

1. Combine water and barley in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low, cover and cook until tender and chewy, about 30 minutes. Drain.
2. About 15 minutes after you start the barley, heat oil in a large saucepan over medium heat. Add leeks and cook, stirring often, until beginning to soften, about 2 minutes. Add asparagus and garlic; cook, stirring, until the asparagus is bright green, about 2 minutes. Add broth and miso; increase heat to high and bring to a boil. Reduce heat to medium and gently stir in salmon. Simmer for 3 minutes. Remove from heat and stir in basil, thyme and pepper.
3. Divide the barley among 4 deep bowls and top with the salmon stew.

More from Open Arms

Bake Sale Graphic

Great Minnesota Bake Sale 2024

OPEN ARMS LAUNCHES INAUGURAL “GREAT MINNESOTA BAKE SALE” FOR IMMEDIATE RELEASE Contact: Ethan Armstrong [email protected] Cell: 320-815-2351 Minneapolis, MN, [7 June 2024] – Open Arms of Minnesota is thrilled to announce the launch of the first-ever Great Minnesota Bake Sale, set to take place

Read More »
Prida cap

Pride 2024

HAPPY PRIDE FROM OPEN ARMS! June is here, ushering in Pride Month—a time of great significance for Open Arms and our entire community. Our journey began nearly 40 years ago during the HIV/AIDS crisis, and with the support of a passionate and committed community,

Read More »

Thank You Graduating Cristo Rey Student Interns

Cristo Rey Students Wrap Up Internship With Open Arms Congrats to Cristo Rey student interns, Betsabe and Kai, who will graduate from high school this spring! Cristo Rey, a Catholic coeducational high school located in the Phillips neighborhood, developed an internship program with Open

Read More »
End Of Year Giving Graphic

Your Gift Will Help Us Serve More Clients!

Together we can continue to meet the increased demand for medically tailored meals with your support! We hope you think of us as you consider your year-end giving. Your donation is a gift of care, compassion, and encouragement!