Spring pearl barley salad with ginger-poached salmon

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

Recipe «Spring pearl barley salad with ginger-poached salmon» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup pearl barley, 250g broccoli, cut into small florets, 100g green beans, trimmed, halved lengthways, 1/2 cup frozen peas, 1 lemon, sliced , 10cm-piece ginger, grated, 2 tbsp soy sauce, 4 skinless salmon fillets , 1/2 baby cos lettuce, leaves, torn, 1 small red onion, cut into rings, 1 tsp grated ginger, extra, 2 spring onions, thinly sliced, 1 tbsp rice wine vinegar, 1 tbsp extra virgin olive oil.

Ingredients:

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

Instructions

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.
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.
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.