Salmon Grain Salad
Lentil salad with salmon is a recipe with fresh ingredients from the grain category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g beetroot
- 6 tbsp Olive oil
- Salt
- Pepper (freshly ground)
- 1 tsp Honey
- 1 tbsp balsamic vinegar
- 100 g pearl barley
- 350 ml vegetable broth
- 100 g peas (frozen)
- 400 g salmon trout fillet (with skin)
- 150 g mustard cucumber
- 50 g walnut halves
- 4 tbsp chopped dill
- 2 tbsp apple cider balsamic
Instructions
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1.
Preheat the oven to 200°C with fan and bake. Peel the beetroot and cut into thin strips. Toss with 1-2 tbsp oil, a pinch of salt, pepper, honey, and balsamic vinegar, then spread on parchment paper. Roast for 30-40 minutes until tender.
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2.
Cook the barley in vegetable broth for about 15 minutes until al dente. Add peas during the last 5 minutes of cooking. Drain if necessary and let cool.
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3.
Rinse the salmon fillet, pat dry, season with salt and pepper. Place skin-side down in a greased steamer basket, drizzle with about 1 tbsp oil. Steam over hot water for 6-8 minutes covered. Remove, let rest briefly, then flake off the skin and break into bite‑sized pieces.
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4.
Remove mustard cucumbers from jar and cut into chunks. Mix beetroot, barley with peas, cucumbers, and walnuts loosely. Whisk remaining oil with dill and vinegar, season with salt and pepper, and fold into salad ingredients. Taste the grain salad, gently fold in salmon pieces, and serve on individual bowls.
