Grilled salmon with sweet barley salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 4

Time to make: 35 mins

Ingredients

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1 cup pumpkin, cut into 2 cm pieces
1 red onion, cut into thin wedges
spray oil
½ cup barley
½ cup reduced-salt chicken stock
¼ tsp garam masala
2 tablespoons sliced almonds
2 tablespoons pumpkin seeds
4 x 100g salmon steaks
2 tablespoons olives, sliced
1 cup cherry tomatoes, halved
3-4 tablespoons chopped coriandercilantroX
6 cups rocketarugulaX leaves
Dressing
1 teaspoon Dijon mustard
2 tablespoons orange juice
2 tablespoons apple ciderhard ciderX vinegar
1 tablespoon runny honey
1 tablespoon olive oil

Instructions

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1 Preheat oven to 200°C. Place pumpkin and onion in an ovenproof dish, spray with oil and roast for 20 to 25 minutes. While veges are roasting, prepare barley.

2 Rinse and drain barley. Place it in pan with stock, garam masala and 1 1/2 cups boiling water. Bring to boil, reduce heat and simmer 25-30 minutes.

3 While barley is cooking, place almonds and pumpkin seeds in a dry pan and toast for 2- 3 minutes or until just turning golden. Mix dressing ingredients.

4 Preheat grill and cook salmon for 6 minutes, or until just cooked through.

5 Place cooked barley in a large bowl. Add pumpkin, olives, onion, tomatoes, coriander, rocket and dressing. Toss to mix.

6 Break salmon into chunks and add to salad. Serve sprinkled with the toasted seeds.

Nutrition Info (per serve)

Calories 543 cal

Kilojoules 2270 kJ

Protein 26 g

Total fat 35 g

Saturated fat 8 g

Carbohydrates 30 g

Sugar 10 g

Dietary fibre 8 g

Sodium 230 mg

Calcium 170 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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