Barley Porridge With Spinach and Smoked Salmon Find substitution suggestions and other tips below the recipe. Make ahead: The cooked barley can be refrigerated for up to 4 days in advance. Storage: The porridge base, minus the toppings, can be prepared and refrigerated for up to 4 days. Reheat over low heat, stirring occasionally and adding additional water as needed to reach the desired consistency, until heated through. Servings: 4 (makes about 4 1/2 cups porridge) Active time: 25 mins Total time: 40 mins Ingredients - 1 1/2 cups (11 1/2 ounces) pearled barley, divided
- 1 tablespoon neutral oil, such as avocado or canola
- 1 tablespoon unsalted butter
- 1 small shallot, thinly sliced into half-moons (about 1/3 cup)
- Pinch fine salt, plus more as needed
- 4 cups water, plus more as needed
- 2 cups (1 1/2 ounces) loosely packed baby spinach
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill, plus more for serving
- 2 tablespoons plus 1 teaspoon fresh lemon juice (from 1 lemon), divided
- Freshly ground black pepper
- 8 ounces hot smoked salmon, skin removed, flaked into chunks
- 4 teaspoons extra-virgin olive oil
Steps 1. In a spice grinder or mini food processor, grind 1/2 cup (generous 3 3/4 ounces) of the barley into a very coarse flour. 2. In a medium (4-quart) saucepan over medium heat, heat the oil and melt the butter. Add the shallot and cook, stirring, until softened, about 1 minute. Add the remaining 1 cup (about 7 2/3 ounces) of barley and a pinch of salt and cook, stirring constantly, until it looks and smells toasted, about 2 minutes. 3. Add the ground barley and the water, increase the heat to medium-high, and bring to a boil. Decrease the heat to its lowest setting, cover and simmer, until the barley is very tender and creamy, about 20 minutes. If the porridge looks too thick, add a splash of water and stir to combine. Remove from the heat, cover and set aside to thicken further, about 10 minutes. (If not planning to serve this right away, transfer to an airtight container and refrigerate until needed.) 4. Return the saucepan to low heat, and add the spinach, chives, dill and 1 teaspoon of the lemon juice to the porridge. If needed, add another splash of water, and cook, stirring, until the spinach wilts, about 30 seconds. (To prepare a single portion, see Notes.) Taste, and season with pepper and, if desired, more salt. 5. Divide the porridge among bowls, then top each with 2 ounces of the salmon, 1 1/2 teaspoons of the lemon juice and 1 teaspoon of the olive oil. Garnish with more dill, and serve immediately. Adapted from “Scandinavian Everyday” by Nichole Accettola (Ten Speed Press, 2026). Tested by Olga Massov. Nutrition information per serving (generous 1 cup porridge and 2 ounces salmon): Calories: 537; Total Fat: 22 g; Saturated Fat: 5 g; Cholesterol: 33 mg; Sodium: 568 mg; Carbohydrates: 67 g; Dietary Fiber: 13 g; Sugar: 2 g; Protein: 21 g. Substitution suggestions + other tips and ideas: - For a single serving, use a generous 1 cup of the porridge, 1/2 cup of the spinach, 1 1/2 teaspoons each of the chives and dill, and 1/4 teaspoon of the lemon juice.
- Pearled barley >> semi-pearled or unpearled barley, with an adjustment to the cooking time and water amount.
- Shallot >> red onion.
- Chives and dill >> fresh tender herbs of your choice.
- Vegetarian? >> Add a poached or fried egg in place of salmon.
- Water >> vegetable broth.
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