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Spring pearl barley salad with ginger-poached salmon

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Liven up your dinner menu and make this easy Pearl barley salad. Loaded with salmon, it’s a nourishing and tasty meal everyone will enjoy,

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Spring pearl barley salad with ginger-poached salmon


  • 1 cup (200g) pearl barley
  • 250g broccoli, cut into small florets
  • 100g green beans, trimmed, halved lengthways
  • ½ cup (60g) frozen peas
  • 1 lemon, sliced
  • 10cm-piece ginger, grated
  • 2 tbs soy sauce
  • 4 skinless salmon fillets
  • ½ baby cos lettuce, leaves, torn
  • 1 small red onion, cut into rings
  • 1 tsp grated ginger, extra
  • 2 spring onions, thinly sliced
  • 1 tbs rice wine vinegar
  • 1 tbs extra virgin olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook barley in a large saucepan of salted boiling water for 25 mins or until tender, adding broccoli during last 5 mins and the beans and peas during last 2 mins of cooking time. Rinse under cold water. Drain.
  2. Step 2

    Meanwhile, place lemon, ginger and 3 cups (750ml) water in a large frying pan over medium heat. Bring to a simmer. Reduce heat to low. Add salmon. Cook for 8 mins or until cooked to your liking. Remove salmon from poaching liquid. Flake into large pieces.
  3. Step 3

    Combine, barley, broccoli mixture, salmon, lettuce and onion in a large bowl. Whisk extra ginger, spring onion, vinegar and oil in a small bowl. Add to salmon mixture, toss to combine. Serve.