Salmon with Griddled Avocado & Barley Salad

This makes for an incredibly filling and nutritious meal. Griddling the avocado makes it go gooey inside and adds a lovely creaminess to the dish, while the barley, sweet corn and peas keep the texture interesting. You can ramp up the spice rating if you like by coating your salmon in a spice rub. I used peri peri, but Cajun or jerk would work just as nicely. If you are vegetarian then this dish would be delicious with halloumi. Its one of those meals that you can feel working its magic as soon as you start eating it. If you are short on time, then tinned barley would work rather than cooking it yourself.

Print Recipe
Salmon with Griddled Avocado & Barley Salad
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Fill a pan with boiling water and tip in the barley. Cover and leave to simmer on the hob for 20 minutes.
  2. Meanwhile rub the spice seasoning in to the flesh of the salmon, leave to sit to one side for 10 minutes or so.
  3. Weigh out the peas and sweetcorn.
  4. Slice up the gem lettuce and divide between 2 bowls.
  5. Shred the parsley.
  6. Cut the avocados in half, remove the stone and peel off the skin.
  7. Once the 20 minutes are done on the barley, add in the peas and sweetcorn, continue to simmer for a further 5 minutes.
  8. Heat a griddle over a high heat.
  9. Do the same with a small frying pan and add in the olive oil.
  10. When they are both hot, place the salmon fillets skin side down in the frying pan and the avocado halves cut side down on the griddle.
  11. Fry the salmon for 3 minutes before flipping and frying on the other side for a further 1 minute.
  12. Leave the avocados cut side down.
  13. Once the barley, peas and sweetcorn are cooked, remove from the heat and drain. Return the mix to the pan and stir through the natural yogurt, parsley and lime juice.
  14. Once the salmon is cooked, remove from the pan and place on a piece of kitchen roll.
  15. Once the avocados have cooked for 5 minutes, turn off the heat and flip over on the griddle, leave until ready to serve. Serve the barley salad on top of the lettuce in the bowls and then place a salmon fillet on each. Finish with the griddled avocados and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



Leave a Reply

Your email address will not be published.