top of page
Chicken Inasal with Quinoa Salad.jpeg

Salmon and Barley in a Bowl

Frame (7).png

Total time: 30 minutes

Frame (7).png

Serves 4

Vector (8).png

7.9 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 can - Fish, salmon, pink, canned, drained   solids, without skin and bones, flaked


1 cup - Barley, uncooked (quick-cooking)


1 ½ cup - Spinach, raw


2 pcs - Garlic, cloves


1 tb - Oil, olive


150g - Tomato, cherry, halved


½ cup - Olives, black, coarsely chopped


4 tbsp - Basil, fresh, coarsely chopped

UTENSILS

Cooking pot with lid, Large bowl with lid, Non-stick pan

INSTRUCTIONS

1. Cooked the barley as directed on the package. Drain and transfer into a large bowl.


2. Add the spinach and garlic. Toss until the spinach is slightly wilted. Cover and set aside.


3. Heat the oil in a non-stick pan over medium-high heat. Add tomatoes, olives and basil and sauté for 2 mins or until the tomatoes and tender. Turn off the heat.


4. Sprinkle the flaked salmon over the barley mixture. Pour the tomato mixture on the top of the salmon flakes. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 249g

Frame (8).png

Energy (kcal)

327

Group 1629.png

Carbs (g)

30.8

Frame (9).png

Proteins (g)

20.8

Group 1630.png

Fats (g)

11.5

Vector (8).png

Fibre (g)

7.9

bottom of page