> Recipes > Salmon fillet

Salmon teriyaki, kale and barley salad

by
Urvashi Roe
Teriyaki salmon, kale and barley salad

PT45M

Share recipe

Related recipes

Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes
Food Urchin
Salmon and rocket pasta salad
Rosana McPhee
Poached salmon with potato, leek and watercress dauphinoise
Food Urchin
Wild salmon miang
Kiln, Soho
Seafood lasagna
Valeria Necchio

hide story show story

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.

Ingredients

save recipe
recipe saved
print recipe
shopping List

  • 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
save recipe
recipe saved
print recipe
shopping List

Method

save recipe
recipe saved
print method
1
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
image
2
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
3
Put the kale into a large bowl and cover with boiling water. Leave for a few minutes, drain and set aside
4
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
image
5
Once the fish is cooked, add the cooked barley and kale and toss together. Serve warm
image
Share recipe
Urvashi Roe Profile Picture
Urvashi Roe

Urvashi finds food, baking, cooking and eating a therapeutic relief from every day work and family life.

Comments ()

Salmon teriyaki, kale and barley salad

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...
loading

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 

NAVIGATE

© Great British Chefs 2018