Salmon teriyaki, kale and barley salad

45 minutes


Salmon teriyaki

  • 600g of salmon, roughly 4 fillets
  • 5 tbsp of soy sauce
  • 1 tbsp of ginger, grated
  • 3 tbsp of honey, runny

Kale and barley salad

  • 100g of barley
  • 300g of kale, chopped


Put the soy sauce, grated ginger and runny honey into a large bowl and mix well. Add the salmon and leave to marinate for 15–30 minutes
Put the barley into a pan and pour over some boiling water. Bring the pan to the boil and simmer for 15 minutes or until the barley is tender. It should be completely soft but still hold its shape. Drain and set aside
Put the kale into a large bowl and cover with boiling water. Leave for a few minutes, drain and set aside
To cook the salmon, heat a large frying pan or a wok and then place the pieces of salmon into the pan. Pour in the remaining marinade and leave to cook gently for 10–15 minutes depending on how big your pieces of salmon are. You should turn them over in the marinade so they get a nice coating
Once the fish is cooked, add the cooked barley and kale and toss together. Serve warm