Zingy Salmon & Barley Salad
40 min
Easy
4
Ingredients
200g pearl barley
200g frozen edemame beans, defrosted
2 salmon fillets
1 cucumber, diced
small bunch spring onion , sliced
small bunch coriander, roughly chopped
Zest and juice of 1 lime
1 red chili, diced, deseeded if you like
4 tsp light soy sauce
2 tsp tahini
200g frozen spinach, defrosted
200g green beans, trimmed
Tbsp taosted sesame seeds (optional)
Method
Cook the barley following pack instructions and 3 mins before it’s done, add the soya beans and spinach. Drain and cool under cold running water.
Meanwhile, put the salmon on a lined baking tray , then bake on High for 5 mins or until cooked through but still a little pinkish. Allow to cool slightly, remove the skin with a fork, then flake.
Gently fold the cucumber, spring onions, cooked green beans, coriander and salmon into the barley, spinach and beans. In a separate bowl, mix the lime zest and juice, chilli , tahini and soy, then pour over the barley before serving. Sprinkle toasted sesame seeds for an extra cruch.