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
- 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