A refreshing and crunchy salad featuring crispy pearl barley, tender salmon and a medley of vegetables, all tossed in a flavorful creamy Asian dressing.
Prep time: 15 minutes Total time: 55 minutes
Serves: 4 portions
Ingredients
Crispy Pearl Barley:
2 cups cooked pearl barley, cooled
2 tbsp soy sauce
2 tbsp chilli oil
1 tbsp sesame oil
Salmon:
8oz salmon
1 tsp garlic powder
Salt & pepper to taste
Salad:
5 Persian cucumbers, thinly sliced (or 1 large English cucumber)
1 cup edamame, shelled
1 cup napa cabbage, thinly sliced
1 bunch green onions, thinly sliced (3/4 cup)
1 avocado, diced
Creamy Asian Dressing:
1/4 cup olive oil
1/4 cup toasted sesame oil
3 tbsp soy sauce
3 tbsp rice vinegar
2 tbsp honey
2 tsp ground ginger
1 garlic clove
1/2 tsp kosher salt
Directions
Preheat oven to 400F.
On a lined baking sheet spread the cooked and cooled pearl barley. Drizzle with 2 tablespoons of soy sauce, 2 tablespoons of chilli oil, and 1 tablespoon of sesame oil. Toss to coat evenly.
Bake for 30-35 minutes, stirring halfway through, until the barley is golden and crispy. Remove from the oven and let cool.
Season the salmon with garlic powder, salt, and pepper to taste. Place the salmon on a baking sheet lined with parchment paper or foil. Bake at 400F for 12-15 minutes or until the salmon flakes easily with a fork. Let cool slightly before flaking into pieces.
In a large bowl, combine the thinly sliced cucumbers, edamame, napa cabbage, green onions, and diced avocado.
In a small bowl or jar, whisk together the olive oil, toasted sesame oil, soy sauce, rice vinegar, honey, ground ginger, minced garlic clove, and kosher salt.
Add the crispy pearl barley and flaked salmon to the salad bowl. Drizzle with the creamy Asian dressing and toss gently to combine.
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