Barley Porridge With Spinach and Smoked Salmon. (Tom McCorkle/For The Washington Post; food styling by Gina Nistico)
In her cookbook "Scandinavian Everyday,” Nichole Accettola describes herself as a "PPP” - a passionate porridge person. Although she grew up in Ohio eating sugary instant oatmeal, she writes that she was living in Scandinavia around the time of "a porridge renaissance,” when "new ingredients and fresh ideas were finding their way into bowls across the region.” Over time, she became so much of a PPP she finished second in a porridge championship.
Barley Porridge With Spinach and Smoked Salmon
"Scandinavian Everyday” is Accettola’s second cookbook, and she uses it to dive into the healthful principles of New Nordic cuisine, including its focus on seasonal produce, whole ingredients and healthy proteins. She also devotes an entire chapter to porridge. She offers so many creative and enticing combinations - both sweet and savory, using a wide variety of grains, produce and proteins - she completely smashes the notion that hot cereal has to be overly sweet or stodgy.
This recipe, adapted from the book, is a savory porridge made with barley, seasoned with sautéed shallots, fresh herbs and lemon, and laced with ribbons of spinach and flakes of smoked salmon. It makes a deliciously different breakfast but would be appropriate for any time of day. It’s packed with filling fiber from the barley, some of which is ground first, making the texture both creamy and toothsome. And it’s protein-rich, with silky smoked salmon reminding us that eggs aren’t the only protein that works for mornings. The barley base can be made ahead and heated in individual servings as needed for a nutritious dish that can be pulled together quickly. It’s a satisfying meal in a bowl and, if you aren’t already, it will turn you into a PPP, too.
Barley Porridge With Spinach and Smoked Salmon
Servings: 4
Active Time: 25 minutes; Total Time: 40 minutes
This savory, fiber-rich barley porridge, with shallots, herbs and lemon, is hearty and satisfying. Laced with ribbons of spinach and flakes of smoked salmon, it makes for a comforting breakfast, lunch or dinner. The barley can be prepped ahead and reheated as needed for a nutritious meal that can be pulled together quickly.
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.
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
Some of the barley is ground into a coarse flour before going into the porridge. (Tom McCorkle/For The Washington Post; food styling by Gina Nistico)
Directions:
Step 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.
Step 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.
Step 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.)
Step 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.
Step 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.
Substitutions:
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.
Notes:
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.
Nutritional facts per serving (generous 1 cup porridge and 2 ounces salmon): Calories: 537, Fat: 22 g, Saturated Fat: 5 g, Carbohydrates: 67 g, Sodium: 568 mg, Cholesterol: 33 mg, Protein: 21 g, Fiber: 13 g, Sugar: 2 g.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "Scandinavian Everyday” by Nichole Accettola (Ten Speed Press, 2026).
