Tropical Barley, no not tropical Bali, though you might feel like you were sitting on an island somewhere once you've had a mouthful. Served today with Walnut Crusted Salmon to complete the ocean reverie.
1/2 cup pearl barley, 1/2 cup pineapple (diced), 1/2 red onion (diced) , 10 mint leaves.
Dressing - 1 tsp mustard seeds, 1/2 tsp chia seeds, 10 mint leaves, 3 tbsp lemon juice, 1tsp honey, 1 tsp grated ginger, s + p.
Cook barley in 2 cups of water for about 25 minutes on high heat, until tender.
To create the dressing dressing, add mustard, chia seeds, mint, lemon juice, honey, ginger and s + p to food processor and BLITZ! ( We added a little splash of water to loosen up the dressing)
Once barley is cooked and cooled, in a non stick pan add pineapple and red onion and fry until onion becomes opaque.
Mix barley, pineapple, onion, mint leaves and dressing in a bowl and set aside for the salmon show.
Walnut Crusted Salmon
1 x 250gm Salmon steak (halved lengthways), small bunch of parsley, handful of walnuts, juice of 1 lemon, s + p.
Preheat oven to 175 degrees Celsius.
Blitz walnuts, 1/2 the lemon juice, parsley and some s + p in a food processor.
(If you don't have one, just mash up the nuts and chop the parsley finely and mix in lemon juice.)
Place salmon on a lined baking tray and season salmon with s + p and a squirt of lemon juice.
Put the walnut mix on top of the salmon, pressing down as you go.
Bake for 13-15 minutes.
Serve on top of Tropical Barley!
Note : Tropical Barley is amazing as a main too, just pump it up by adding a grated carrot and some matchsticked broccoli!