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Vegetable, salmon & barley bake
Vegetable, salmon & barley bake
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Prep Time:
10 minutes
Cook Time:
95 minutes
Total Time:
105 minutes
Try a cozy low carb twist on classic salmon bake by using pearl barley instead of pasta, ideal for chilly winter evenings.
Ingredients:
  • 200g pearl barley
  • 750ml vegetable stock
  • 1 large parsnip, peeled, cut into 2cm pieces
  • 2 corn cobs, kernels removed
  • 4 shallots, thinly sliced
  • 50g baby spinach leaves
  • 415g can red salmon, drained, flaked
  • 180g cheddar cheese
  • 3 eggs, lightly whisked
  • Sea salt & freshly ground black pepper, to taste
  • Baby rocket leaves, to serve
Instructions:
  • In a saucepan, combine barley and stock over medium heat and bring to a boil. Cover, reduce heat, and simmer for 35 minutes. Drain and let cool. While the barley is cooking, boil, steam, or microwave parsnips for about 5 minutes until just tender. Drain well.
  • Preheat your oven to 180°C. In a large bowl, mix barley, parsnip, corn kernels, shallots, spinach, salmon, 1 cup of cheese, and eggs. Season with salt and pepper to taste.
  • Transfer the mixture into a lightly greased 8-cup ceramic or glass baking dish. Top with the remaining cheese. Bake for 50 minutes until golden and firm. Let it rest for 10 minutes before serving with rocket.

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