Salmon Grain Bowl

Serves 4.

INGREDIENTS​:
Dressing

• 3 tablespoons finely shredded fresh carrot
• 3 tablespoons white miso paste
• 1 tablespoon sesame seeds, toasted, plus extra for garnish
• 4 teaspoons rice vinegar
• 1 ½ teaspoons grated fresh ginger
• ¾ teaspoon toasted sesame oil
• ¾ teaspoon honey
• 5 tablespoons vegetable oil
• ¼ cup water

 
Grain Bowl and Toppers

• 1 ½ cups uncooked pearl barley
• 1 tablespoon vegetable oil
• 1.25 g (44 ounces) centre cut salmon fillets, skinned
• ¼ teaspoon salt
• 4 cups baby spinach
• ½ cup thinly sliced radishes
• ½ cup thinly sliced seedless cucumber

DIRECTIONS:
Dressing:

1. In a small bowl, whisk together carrot, miso, sesame seeds, vinegar, ginger, sesame oil and honey. Gradually whisk in 5 tablespoons vegetable oil, followed by the water. Set aside. 

 
Grain Bowl and Toppers:

1. Bring a large saucepan of salted water to a boil. Cook pearl barley according to package instructions, or until tender. Drain and keep warm. 
2. Heat an extra-large non-stick skillet over medium-high heat. Add remaining 1 tablespoon vegetable oil; swirl to coat pan. Sprinkle salmon with salt. When pan is very hot but not smoking, add fillets, top sides down. Cook 4 to 6 minutes per 1/2-inch thickness of fish or until fillets flake when tested with a fork, turning once. 
3. Divide pearl barley among bowls or plates. Top each portion with salmon, spinach, radishes and cucumber. Whisk dressing and drizzle over each serving. Garnish with toasted sesame seeds, if desired. 

Notes: This bowl would be equally good made with shrimp, chicken or seared tofu.