Salmon teriyaki, kale and barley salad
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Ingredients
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
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
5
Once the fish is cooked, add the cooked barley and kale and toss together. Serve warm
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Salmon teriyaki, kale and barley salad
