Name: Salmon with edamame, grapefruit and barley salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 teaspoon extra virgin olive oil; 1/2 cup pearl barley; 1 1/2 cup vegetable stock; 1 tablespoon light soy sauce; 3 centimetre piece fresh ginger, grated; 2 teaspoon sesame oil; 2 tablespoon lime juice; 2 teaspoon honey; 4 x 150g skinless salmon fillets, pin-boned; 2 spring onions, finely sliced, plus extra to serve; 250 gram edamame, podded; 1 ruby red grapefruit, segmented, finely chopped; 1/2 bunch mint, leaves picked; 1/2 bunch coriander, leaves only

Salmon with edamame, grapefruit and barley salad

Serve up a family feast that’s so delicious, they won’t even notice how healthy it is!

Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

2 teaspoon extra virgin olive oil

1/2 cup pearl barley

1 1/2 cup vegetable stock

1 tablespoon light soy sauce

3 centimetre piece fresh ginger, grated

2 teaspoon sesame oil

2 tablespoon lime juice

2 teaspoon honey

4 x 150g skinless salmon fillets, pin-boned

2 spring onions, finely sliced, plus extra to serve

250 gram edamame, podded

1 ruby red grapefruit, segmented, finely chopped

1/2 bunch mint, leaves picked

1/2 bunch coriander, leaves only

Method

1.In a medium saucepan, heat oil on medium. Cook barley for 3-4 minutes, stirring, until golden. Add stock, then bring to the boil. Reduce heat to low and simmer, covered, for 25-30 minutes until barley is tender and stock absorbed.

2.In a bowl, combine soy, ginger, sesame oil, lime juice and honey.

3.Place salmon in a steamer basket lined with baking paper (see tip). Pour over sauce and scatter with spring onion. Cover and steam for 5-6 minutes for medium or until cooked to your taste.

4.In a large bowl, combine barley, edamame, grapefruit and herbs. Flake salmon and fold lightly through salad. Serve drizzled with salmon cooking sauce or a little extra soy sauce. Garnish with extra spring onion.