King Salmon and Pearl Barley Salad

1. 1 Pink salmon steakspack 600 g ≈ $8.00 80 g
2. 2 Pearl barleypack 800 g ≈ $2.80 40 g
3. 3 Lemon≈ $4.70 per kg 10 g
4. 4 Onions≈ $1.60 per kg 15 g
5. 5 Bell peppers≈ $6.00 per kg 30 g
6. 6 Apples≈ $3.50 per kg 25 g
7. 7 Carrots≈ $1.50 per kg 13 g
8. 8 Tomatoes≈ $4.67 per kg 20 g
9. 9 Dillpack 50 g ≈ $1.80 5 g
10. 10 Olive oil 8 ml
11. 11 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the pearl² barley, cover with water in a 1:3 ratio, and simmer for 40 minutes until tender, then drain and cool.

2. Poach the king salmon in boiling salted water for 10–12 minutes until the flesh is pale and firm. Cool, remove the skin and bones, and flake into chunks.

3. Juice the lemon³. Dice the bell⁵ pepper, tomato⁸, apple⁶, and onion⁴; grate the carrot⁷ coarsely.

4. Combine the pearl² barley, salmon, and vegetables, then toss with lemon³ juice, olive oil, and salt.

5. Gently mix, sprinkle with chopped dill⁹, and serve.

In short

• In the planner this dish is cooked for two days: reheat on day two.