Salmon with Edamame, Grapefruit & Barley Salad

Salmon With Edamame, Grapefruit & Barley Salad

By The Weekly  

April 10, 2019

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Cook up this storm of a salad to reap its benefits - salmon helps brain function while barley helps regulate blood sugar levels and is rich in magnesium.

  • Prep: 20 mins
  • Cook: 35 mins
  • Yields: 4 Servings

Ingredients

2 tsps extra-virgin olive oil

½ cup pearl barley

1½ cups vegetable stock

1 tbsp light soy sauce

3 cm piece fresh ginger, grated

2 tsps sesame oil

2 tsps lime juice

2 tsps honey

4 x 150 g skinless salmon fillets, pin-boned

2 long green onions, finely sliced, plus extra to serve

250 g edamame, podded

1 ruby red grapefruit, segmented, finely chopped

½ bunch mint, leaves picked

½ bunch coriander, leaves picked

Directions

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

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