Hayden Quinn

Seafood · BBQ

31 March 2016

Grilled Salmon, Rice & Barley Bowl

Honey miso salmon over rice and barley with fresh greens and avocado. A nourishing bowl that’s packed with flavour.

Makes
4 bowls
Prep
15 mins
Cook
5 mins
Difficulty
Easy
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Ingredients

Glaze

Salad

Garlic tahini sauce

Method

  1. Prepare the salmon glaze, place all ingredients in a small saucepan and cook over medium heat until honey has melted and miso combined. Allow to cool before pouring over salmon fillets.
  2. Heat a large non-stick frying pan over a medium–high heat. Drizzle salmon with a little vegetable oil cook the salmon skin side up for 2 minutes or until deep golden, turn, then cook for a further 3 minutes or until the skin is crisp and the salmon is medium. Remove the salmon from the pan and allow to stand for 3 minutes before serving.
  3. While salmon is cooking and resting prepare your garlic tahini sauce by adding all ingredients to a food processor or blender. If the sauce is a little thick, add a few tbs of 1 tbs water and processes.
  4. To serve, place a mound of rice and barley on the bottom of a bowl, top with salad ingredients, followed by salmon and then finally the garlic tahini sauce.

Notes

Chargrilled capsicum can be store bought, or you can make your own.

Cook brown rice and barley to packet instructions, alternatively, these days you can find pre-cooked brown rice combinations in most large super markets which are cooked in the microwave.

You can marinade the salmon fillets for as little as 10 mins or as long as overnight if you have time.

Use rice bran or grape seed oil for cooking salmon.

If you don’t have a food processor you could make this sauce in a mortar and pestle or even just shaking in a jar will bring all ingredients together.

You’ll find miso at Asian grocers and most supermarkets.

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