Purple Barley and Salmon Salad

THE PART CAN NEVER BE WELL UNLESS THE WHOLE  IS WELL - PLATO

Purple Barley 

Went shopping a few months ago and picked up Purple Barley. It's been sitting in my pantry ever since; I've only just thought to try it. I must say it is quite a grain, a wee chewy but sure packed with nutrients. It took an hour and a half to cook - so I'm not sure I'll be repeating in a hurry - perhaps overnight soaking would help - but let's say JoJo will need to devise quicker cooking methods. 

Quick Nutrition facts

• Low in saturated fat and cholesterol
• Rich in Fiber
• High in protein
• Rich in Iron
• reduces the risk of heart disease
• reduces risk of type 2 diabetes and colon cancer

Ingredients

1 cup Barley 

1-2 med sized Salmon fillet

2 - 3 Spring onions stalk

Bell peppers

Zucchini

Cranberry raisins (optional)

Sea salt

Dressing  -may use dressing of choice or create own using below

(optional)

Vinegar

Shallot

Dijon Mustard

Olive oil

Salt

Directions

*Note - Soaking barley overnight will shorten the cooking time to about an hour 

 1)Bring 4cups of water to boil , add barley (1 cup) and stir. Cover pot , reduce heat to low. Cook for 60-90mins

2) Poach salmon in water, vinegar  & seasoning (optional). You may chose to bake or grill your salmon. Once cooked, de-skin and place in the fridge(7-10mins) to cool . Once cool - shred with a fork or knife

3) Chop  chosen veggies - mine is as mentioned above

4) In a large bowl, combine cooked barley, veggies , salmon and raisins - mix well 

5) add dressing of choice. I used plain vinegar - you may opt for the dressing mix above.

Serve as a side or main meal

Please feel free to leave me a comment - I would love to hear from you 


x 

Jo