Spring pearl barley salad with ginger-poached salmon

Spring pearl barley salad with ginger-poached salmon
  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Celebrate the new season with this spring pearl barley salad topped with ginger-poached salmon.

Featured in
Coles Magazine, Asian recipes


  • 1 cup (200g) pearl barley
  • 250g broccoli, cut into small florets
  • 100g green beans, trimmed, halved lengthways
  • 1/2 cup (60g) frozen peas
  • 1 lemon, sliced
  • 10cm-piece ginger, grated
  • 2 tablespoons soy sauce
  • 4 skinless salmon fillets
  • 1/2 baby cos lettuce, leaves, torn
  • 1 small red onion, cut into rings
  • 1 teaspoon grated ginger, extra
  • 2 spring onions, thinly sliced
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon extra virgin olive oil


  • Step 1
    Cook barley in a large saucepan of salted boiling water for 25 mins or until tender, adding broccoli during last 5 mins and the beans and peas during last 2 mins of cooking time. Rinse under cold water. Drain.
  • Step 2
    Meanwhile, place lemon, ginger and 3 cups (750ml) water in a large frying pan over medium heat. Bring to a simmer. Reduce heat to low. Add salmon. Cook for 8 mins or until cooked to your liking. Remove salmon from poaching liquid. Flake into large pieces.
  • Step 3
    Combine barley, broccoli mixture, salmon, lettuce and onion in a large bowl. Whisk extra ginger, spring onion, vinegar and oil in a small bowl. Add to salmon mixture, toss to combine. Serve.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles

Source: taste.com.au


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