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