Salmon with edamame, grapefruit and barley salad

Serve up a family feast that’s so delicious, they won’t even notice how healthy it is!

By Jennene Plummer
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Salmon with edamame, grapefruit and barley salad
  • 2 teaspoon extra virgin olive oil
  • 1/2 cup pearl barley
  • 1 1/2 cup vegetable stock
  • 1 tablespoon light soy sauce
  • 3 centimetre piece fresh ginger, grated
  • 2 teaspoon sesame oil
  • 2 tablespoon lime juice
  • 2 teaspoon honey
  • 4 x 150g skinless salmon fillets, pin-boned
  • 2 spring onions, finely sliced, plus extra to serve
  • 250 gram edamame, podded
  • 1 ruby red grapefruit, segmented, finely chopped
  • 1/2 bunch mint, leaves picked
  • 1/2 bunch coriander, leaves only


Salmon with edamame, grapefruit and barley salad
  • 1
    In a medium saucepan, heat oil on medium. Cook barley for 3-4 minutes, stirring, until golden. Add stock, then bring to the boil. Reduce heat to low and simmer, covered, for 25-30 minutes until barley is tender and stock absorbed.
  • 2
    In a bowl, combine soy, ginger, sesame oil, lime juice and honey.
  • 3
    Place salmon in a steamer basket lined with baking paper (see tip). Pour over sauce and scatter with spring onion. Cover and steam for 5-6 minutes for medium or until cooked to your taste.
  • 4
    In a large bowl, combine barley, edamame, grapefruit and herbs. Flake salmon and fold lightly through salad. Serve drizzled with salmon cooking sauce or a little extra soy sauce. Garnish with extra spring onion.


Make a couple of small holes in the baking paper that lines the steamer basket to allow steam to escape.