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Spring pearl barley salad with ginger-poached salmon
Spring pearl barley salad with ginger-poached salmon
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Spring pearl barley salad with ginger-poached salmon: A fresh and seasonal celebration!
Ingredients:
  • 200g pearl barley
  • 250g broccoli, cut into small florets
  • 100g green beans, trimmed, halved lengthways
  • 60g pea
  • 1 lemon, sliced
  • 10cm-piece ginger, grated
  • 42.00 gm soy sauce
  • 4 skinless salmon fillets
  • 1/2 baby cos lettuce, leaves, torn
  • 1 small red onion, cut into rings
  • 1 tsp grated ginger, extra
  • 2 spring onions, thinly sliced
  • 20.00 ml rice wine vinegar
  • 18.20 gm extra virgin olive oil
Instructions:
  • In a large saucepan of salted boiling water, cook barley for 25 minutes until tender. Add broccoli during the last 5 minutes and beans and peas during the last 2 minutes of cooking time. Rinse with cold water and drain.
  • In a large frying pan over medium heat, combine lemon, ginger, and 3 cups (750ml) water. Bring to a gentle simmer, then reduce heat to low. Gently add salmon and poach for 8 minutes or until it reaches your desired level of doneness. Remove salmon from the poaching liquid and gently break it into large pieces.
  • In a large bowl, mix together barley, broccoli, salmon, lettuce, and onion. In a small bowl, whisk together extra ginger, spring onion, vinegar, and oil. Pour over the salmon mixture and toss well to combine. Serve and enjoy!

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