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Ingredients

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

Method

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.

Spring pearl barley salad with ginger poached salmon

How to make Spring pearl barley salad with ginger poached salmon

Ingredients

Method