1In a saucepan, heat oil on medium. Cook barley 3 to 4 mins, stirring, until golden. Add stock, bring to boil. Reduce heat to low and simmer, covered, 25-30 mins until barley is tender and stock is absorbed.
2Meanwhile, place salmon in a steamer basket line with baking paper (see tip). Pour over combined soy sauce, ginger, sesame oil, lime juice and honey and scatter with green onion. Cover and steam 5 to 6 mins for medium, or until cooked to your taste.
3In a large bowl, combine barley, edamame, grapefruit and herbs. Flake salmon and fold through salad. Serve drizzled with cooking sauce or a little soy sauce. Garnish with extra green onions.
Top Tip: Make a couple of small holes in the baking paper lining the steamer basket to allow steam to escape.
Photo: Rob Shaw/Bauer