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Kale and Barley Salad with Teriyaki Salmon

Notes

You'll need
  • 300g of curly kale
  • 5 tbsp of soy sauce
  • a 2 inch piece of ginger, grated
  • 3 tbsp of runny honey
  • 4 salmon fillets
  • 150g of cooked barley
  • juice of half a lemon
To make it
  1. To prepare the kale, take the leaves off the main stalk and place them in a large bowl.  Cover them with boiling water and leave this to one side.
  2. Put the soy sauce, ginger and the honey into a bowl that will fit all your fish fillets.  Mix these together well.  I use a little whisk.
  3. Put the salmon fillets in this mixture and leave to marinade for about 20 minutes. Longer if you have time.
  4. Drain the kale and then stir put it bag into a bowl and add the cooked barley.
  5. Toss through with a the lemon juice and portion between four plates.
  6. To cook the salmon, heat a large non stick frying pan for a few minutes on a medium flame.  Add the pieces of salmon and pour over the marinade.  Leave to cook on a gentle heat for 10-15 minutes making sure to turn them over so they get a nice coating of the sticky sauce.
  7. When your salmon is ready, place each fillet on the portions of kale and barley and then spoon over some of the sauce.
This salad works just as well cold.  Alternatively you can use smoked salmon and then make the sauce from the marinade ingredients by gently heating them all together in a small pan for 5 minutes.
Kale and Barley Salad with Teriyaki Salmon

The best bit is licking the plate clean