Spinach Salad With Salmon, Barley, And Oranges

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2/3 cup quick-cooking barley

2 tablespoons plus 1 teaspoon olive oil

4 4-ounce pieces skinless wild salmon fillet

kosher salt and black pepper

2 navel or blood oranges

2 tablespoons red wine vinegar

6 cups baby spinach

1/2 cup fresh cilantro sprigs

1/2 avocado, sliced

2 scallions, thinly sliced

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