Herbed Salmon with Barley & Chickpea

Serves – 2


  • 2 pieces salmon filets, skin on Salsa Verde
  • 1/2 cup each of basil, flat leaf parsley and mint, chopped
  • 2 anchovies
  • 1 tsp capers
  • Salt
  • 1/4 cup olive oil
  • Salad:
  • 1/2 can chickpeas
  • 1/2 red onion, sliced
  • 1 tomato, cut into wedges
  • 1/2 avocado, sliced
  • Handful of baby basil leaves
  • Olive oil to dress
  • Salt and white pepper
  • 2 tsp lemon juice
  • 1 cup cooked barley
  • 1 tbls olive oil
  • Salt and pepper
  • Flat leaf parsley, roughly chopped
  • Lemon/lime wedges


  1. For the salsa, blitz or pound all of the salsa ingredients together. Taste for seasoning. Rub salsa verde all over salmon and let marinate.
  2. For the salad, gently pound the chickpeas in a mortar and pestle or in a bowl using a folk.
  3. Toss with remaining ingredients.
  4. For the barley, mix together all ingredients.
  5. To assemble, cook salmon on skin side for 30-45 seconds or until skin is golden. Using a spatula turn fish, only once, and cook until thisside is golden. Put half the barley down on a plate and top with fish.
  6. Serve with salad. Serve with lemon/lime wedges and garnishwith parsley.