Teriyaki Barley Salad Recipes

SALMON TERIYAKI, KALE AND BARLEY SALAD

Salmon teriyaki, kale and barley salad image

Urvashi's salmon teriyaki recipe is quick and simple to make, packed with flavour and served with a healthy kale and barley salad.

Provided by Urvashi Roe

Categories Main

Time 45m

Number Of Ingredients 6

Ingredients

600g of salmon, roughly 4 fillets
5 tbsp of soy sauce
1 tbsp of ginger, grated
3 tbsp of honey, runny
100g of barley
300g of kale, chopped

Steps:

Put the soy sauce, grated ginger and runny honey into a large bowl and mix well. Add the salmon and leave to marinate for 15-30 minutes
Put the barley into a pan and pour over some boiling water. Bring the pan to the boil and simmer for 15 minutes or until the barley is tender. It should be completely soft but still hold its shape. Drain and set aside
Put the kale into a large bowl and cover with boiling water. Leave for a few minutes, drain and set aside
To cook the salmon, heat a large frying pan or a wok and then place the pieces of salmon into the pan. Pour in the remaining marinade and leave to cook gently for 10-15 minutes depending on how big your pieces of salmon are. You should turn them over in the marinade so they get a nice coating
Once the fish is cooked, add the cooked barley and kale and toss together. Serve warm

TERIYAKI BARLEY SALAD

Teriyaki Barley Salad image

Bring a taste of the Orient to your own dinner table with this recipe. It's a salad that tastes like a stir-fry! Try it and see if it doesn't perk up your next dinner.-National Barley Foods Council, Mary Sullivan, Spokane, Washington

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups water
1/2 cup medium pearl barley
1/4 teaspoon salt
2 medium carrots, thinly sliced
8 ounces fresh or frozen snow peas
2 cups cubed cooked chicken
1 can (8 ounces) sliced water chestnuts, drained
4 green onions, thinly sliced
1/4 cup vegetable oil
1/4 cup teriyaki or soy sauce
1 tablespoon cider or white wine vinegar
1/2 teaspoon garlic powder
1 teaspoon grated fresh gingerroot

Steps:

In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender. , Meanwhile, place carrots and a small amount of water in a pan; cover and cook for 2-3 minutes. Add peas; cook 1 minute longer or until crisp-tender. Drain. Combine barley, carrots, peas, chicken, water chestnuts and onions. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over warm barley mixture and toss to coat. Refrigerate until serving.

Nutrition Facts :

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