Barley, Bok choy and Salmon are tossed together with other simple ingredients to make this delicious cold salad.

This salad started off as an experiment when I threw together a bunch of left over ingredients from my fridge. The simplicity of this salad packs such great flavor, that this is a real keeper.

I’ve used wild caught, pacific smoked Salmon here. I love using Canadian ingredients, but if you don’t have this you can use tinned Salmon or even Tuna.

Bok Choy is a favorite in my recipes, I usually like to blanch them, cut them in half and then sear them in a hot wok, but in this recipe, I decided to use it instead of lettuce – brilliant substitution.

Barley is something I personally love and I’ve encouraged many to use it in their recipes. Most commonly it’s great in a soup but many don’t know that it’s also great when stir fried.

Barley, Bok choy & Salmon salad

3.72 from 35 votes
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Ingredients Method

Ingredients
  

  • 1 cup Barley presoaked
  • 1.6 oz 725 gms baby Bok Choy
  • 1/2 cup Red Onion
  • Juice of 1 – 2 Limes
  • 1/4 cup chopped sun-dried Tomatoes
  • 1/2 cup sliced green Olives
  • 2 – 4 tbsps Soya sauce
  • 1 lb or 454 gms wild smoked Salmon

Method
 

  1. Soak the Barley ( 30 – 40 mins to overnight) and then boil it for 20 mins till al dente
  2. Boil the bok choy for 2 mins and cool
  3. Heat a wok with very little oil and saute the barley with 2 tbsps of the soya sauce
  4. Slice the red onion and soak in in the juice of a lime
  5. Once the bok choy is cool, chop it
  6. Add it to a bowl, add the onion
  7. Add the sun dried tomatoes
  8. Add the olives
  9. Add the barley after it’s cooled
  10. Crumble the salmon
  11. Taste and add more lime juice and soya as required