Grilled Salmon & Pearl Barley Beet Salad

SERVES 2

INGREDIENTS:

2 Atlantic Salmon Steaks, Skin on

2 TBLS Olive Oil

FOR THE SALAD:

1 Cup Pearl Barley, Cooked

Dash of Apple Cider Vinegar

1 Red Onion, Thinly Sliced

250g Baby Beetroots, cooked, sliced thick

120g of Spinach & Rocket

S&P, to taste

 

METHOD:

  1. Prepare the pearl barley as per packet instructions, once ready, add the vinegar.

  2. Toss through the onion, spinach & rocket & baby beets. Set Aside

  3. Heat the olive oil in a large non stick fry pan over a high heat, season both sides of the salmon and add to the pan, skin side skin side down, fry until skin turns golden in colour, turn and repeat on the other side.

  4. Serve with salad & enjoy!

*OPTIONAL

DINNER RECIPES, PESCATARIANRhian Hunter