First posted: May 5, 2012
Grilled Honey & Soy Salmon with Barley & Herb Salad
Salmon happens to be one of Rob’s favourite anythings, so I’m always up for adding to our quick-fix repertoire of almost-instant and always effortless means to having pretty, plump, pink salmon fillets on our plates. This version, with the golden honey, deep rich soy sauce and the characteristic punch and freshness of the ginger and lime, along with the very satisfying al-dente-ness of the barley salad is a perfect any-season, almost fancy but un-fussy crowd pleaser.
Oh, and I should add that, this is a pared-down version of Rob’s chick and cheffy Aunty Sue’s salmon recipe, which you can find in all its glory in my new book.
Ingredients
Cooks in: Serves:2
For the salmon- 2 salmon fillets, each about 150g
- 3-4 tsp honey
- 3-4 tsp soy sauce
- juice of 1 lime
- 1 thumb-sized stick of fresh ginger, grated
- S + P to taste
- 1/2 cup pearled barley
- 1Tbsp each of chopped fresh mint, basil and parsley
- 2 Tbsp red wine vinegar or lemon juice
- 2 Tbsp olive oil
- 1-2 tsp honey
- 1/2 tsp dried chilli flakes (optional)
- Small handful of roughly chopped sugar snap peas (optional)
- 50g crumbled fresh feta or ricotta
- S + P to taste
What to do
1. Rinse the barley in a sieve or colander under cold running water. Then place in a saucepan and cover by about 1/2 cm with boiling water and leave to simmer on the stove for approximately 30 minutes. Remove from the heat, drain and when cooled add to a bowl along with the remaining ingredients and set aside. 2. Meanwhile, pre-heat your oven's grill to the highest setting. Place the salmon fillets in an oven-proof dish or pan and drizzle over the honey, soy sauce, lime juice and then scatter over the freshly grated ginger. Grill for approximately 8 minutes for medium/cooked through. Spoon over the juices from the dish just before serving. 3. Serve the salmon as soon as possible with a generous helping of barley salad and an extra drizzle of lime or lemon juice. *You could easily replace the barley for cous cous (cooked according to packet instructions), penne pasta or boiled baby potatoes.
Dinner Party
Lunch and Dinner
Summer
Whole Grains
