A simple, healthy recipe for Honey and Soy Grilled Salmon, served with barley and herb salad


For the Salmon:
2 salmon fillets, each about 150g
3-4 tsp honey
3-4 tsp soy sauce
juice of 1 lime
1 thumb-sized stick of fresh ginger, grated
S + P to taste

For the Barley & Herb Salad:
1/2 cup pearled barley
1Tbsp each of chopped fresh mint, basil and parsley
2 Tbsp red wine vinegar or lemon juice
2 Tbsp olive oil
1-2 tsp honey
1/2 tsp dried chilli flakes (optional)
Small handful of roughly chopped sugar snap peas (optional)
50g crumbled fresh feta or ricotta
S + P to taste

How to

For the Barley & Herb Salad:
Rinse the barley in a sieve or colander under cold running water. Then place in a saucepan and cover by about 1/2 cm with boiling water and leave to simmer on the stove for approximately 30 minutes. Remove from the heat, drain and when cooled add to a bowl along with the remaining ingredients and set aside.

Meanwhile, pre-heat your oven’s grill to the highest setting. Place the salmon fillets in an oven-proof dish or pan and drizzle over the honey, soy sauce, lime juice and then scatter over the freshly grated ginger. Grill for approximately 8 minutes for medium/cooked through. Spoon over the juices from the dish just before serving.

Serve the salmon as soon as possible with a generous helping of barley salad and an extra drizzle of lime or lemon juice.

*You could easily replace the barley for cous cous (cooked according to packet instructions), penne pasta or boiled baby potatoes.

Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog. Catch Sarah Graham’s Food Safari on Mnet every Sunday night at 6pm.

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