Grilled Salmon with Barley Salad and Steamed Asparagus

Ingredients

• Salmon fillet 6 oz
• Barley 1 cup cooked
• Asparagus 1 cup steamed
• Olive oil 1 tbsp
• Lemon zest 1 tsp

Method

1. Prepare the Barley. If you don't have cooked barley ready, rinse 1/3 cup dry pearled barley under cold water. Add it to a pot with 1 cup of water, bring to a boil, then reduce heat and simmer covered for about 25-30 minutes until tender. Drain any excess water and set aside to cool. For this recipe, use 1 cup of cooked barley.
   Tip: You can cook barley in advance and refrigerate it for up to 3 days.
2. Prepare the Asparagus. Wash and trim the woody ends off the asparagus. Bring a pot of water to boil and steam the asparagus for about 4-5 minutes until tender but still crisp. Alternatively, you can steam them in a steamer basket over boiling water.
   Tip: Avoid overcooking asparagus to keep vibrant color and texture.
3. Preheat the Grill or Pan. Heat a grill pan or outdoor grill to medium-high heat. If using a grill pan, lightly brush it with a small amount of olive oil to prevent sticking.
   Tip: A hot grill ensures a nice sear and grill marks on the salmon.
4. Prepare the Salmon. Pat the salmon fillet dry with paper towels. Brush both sides lightly with olive oil and sprinkle with a pinch of salt and pepper if desired.
   Tip: Drying the salmon helps it sear better and prevents sticking.
5. Grill the Salmon. Place the salmon skin-side down on the hot grill. Cook for about 4-5 minutes without moving it to get nice grill marks. Flip carefully and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
   Tip: Use a thin spatula to flip the salmon gently to keep it intact.
6. Make the Barley Salad. In a bowl, combine the cooked barley with 1/2 tablespoon olive oil and the lemon zest. Toss well to coat evenly. Season with salt and pepper to taste if desired.
   Tip: Add fresh herbs like parsley or mint for extra flavor if you like.
7. Plate and Serve. Arrange the grilled salmon fillet on a plate. Add the barley salad beside it and place the steamed asparagus alongside. Optionally, drizzle a little extra olive oil or a squeeze of fresh lemon juice over the asparagus.
   Tip: Serve immediately while the salmon is warm and the asparagus is tender.

Pro tips

• To prevent sticking, make sure your grill or pan is properly preheated and the salmon is dry before cooking.
• Cook barley in larger batches and refrigerate leftovers for quick meals throughout the week.