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Spinach Salad With Salmon, Barley, and Oranges
- 2/3 cup quick-cooking barley
- 2 tablespoons plus 1 teaspoon olive oil
- 4 4-ounce pieces skinless wild salmon fillet
- 2 kosher salt and black pepper
- 2 tablespoons navel or blood oranges
- 6 cups red wine vinegar
- 1/2 cup baby spinach
- 1/2 fresh cilantro sprigs
- 2 avocado, sliced
Directions:View on Real Simple
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