Crispy Barley Asian Salmon Salad

For the Crispy Pearl Barley: In a bowl, combine the cooled cooked pearl barley, 2 tbsp soy sauce, 2 tbsp chili oil, and 1 tbsp sesame oil. Spread the mixture on a baking sheet and bake at 400F (200C) for 30-35 minutes, or until crispy.

For the Salmon: Season the 8oz salmon with 1 tsp garlic powder, salt, and pepper to taste. Bake at 400F (200C) for 12-15 minutes, or until cooked through and flakes easily.

For the Salad: Thinly slice 5 Persian cucumbers (or 1 large English cucumber) and 1 cup napa cabbage. Shell 1 cup edamame. Thinly slice 1 bunch green onions (about 3/4 cup). Dice 1 avocado.

For the Creamy Asian Dressing: In a small bowl, whisk together 1/4 cup olive oil, 1/4 cup toasted sesame oil, 3 tbsp soy sauce, 3 tbsp rice vinegar, 2 tbsp honey, 2 tsp ground ginger, 1 minced garlic clove, and 1/2 tsp kosher salt.

Assembly: Flake the cooked salmon. In a large bowl, combine the crispy pearl barley, flaked salmon, prepared cucumbers, edamame, napa cabbage, green onions, and avocado. Pour the creamy Asian dressing over the salad and toss gently to combine. Serve immediately.