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.
Yield
4 Servings
Prep Time
20mins
Cook Time
35mins
Difficulty Level
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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.

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
01.

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.

02.

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.

03.

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

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