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.
- 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
In 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.
Meanwhile, 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.
In 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