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

3.85 from 32 votes


  • 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


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