Salmon teriyaki, kale and barley salad


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Easy to grow and delicious to eat, I planted six kale plants late last summer. They sprouted up beautifully and were tasty and delicious for soups, salads and pesto.

I even tried a smoothie... I wasn’t that impressed to be honest. Tasted OK but I wasn’t a fan of the thick texture.

I knew they would be hardy enough to survive the cold, but little did I know some critter on our allotment would enjoy them as much as we did! So sadly, for the last week or so, I’ve had to buy my kale fix. Still, at least it’s not expensive. Today at my local market I paid £1 for a 500g bag.

One of the reasons I started eating kale is because I had a high cholesterol score at my last health check. Baking and cheese take their toll eventually. My counsellor advised that kale is a great food for lowering cholesterol and the best way to cook it is to lightly steam or blanch with boiling water. The latter is my preferred method because it’s so quick. This is what I’ve done in this salmon teriyaki recipe which feeds four people.




Salmon teriyaki

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
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