Barley Salad with Salmon and Grapefruit
This nutty barley salad served with salmon, grapefruit, almonds and green herbs is packed with goodness and flavour.
This healthy hearty salad is a great lunch or supper. Barley is such an under-rated grain these days. It was actually the most popular grain for centuries in the Mediterranean region, from where it spread to Northern Europe, Asia and beyond. Barley is low in gluten (but not suitable for coeliacs) and high in fibre, vitamins and minerals.
This salad has lots of good fats and proteins from the salmon and almonds, anti-oxidant leafy green herbs not to mention the extra Vitamin C from the grapefruit.
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Ingredients
Serves 2
2 x 150g salmon steaks
2 pink grapefruits, segmented
Lettuce leaves such as sucrine or another small leaf.
200g barley
60g almonds, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
3 tablespoons parsley tablespoons parsley, chopped
2 tablespoons mint/coriander/basil chopped
Salt and Pepper
Method
Pre-heat the oven to 180C.
In a saucepan, cover the barley with water and bring to the boil. Reduce the heat so that it does not spill over and cook the barley for 20 minutes or until tender.
Meanwhile, pat the salmon fillets dry and season with salt and pepper. Place on a dish lined with parchment paper and cook for 10 minutes.
Combine the olive oil and lemon juice, seasoning with salt and pepper to create the dressing. Once the barley is cooked, drain if needed and toss the warm in the dressing so that it is absorbed.
Segment the grapefruit (see video here )while the barley and salmon cool down.
Toss the chopped almonds and herbs through the barley and serve topped with a piece of salmon surrounded with grapefruit segments and garnished with salad leaves. .
