Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I actually prefer canned salmon to fresh!! I like barley and it works well with the salmon and vinegar. This can be served cold as well. Try it on a picnic instead of potato salad.

Ingredients Nutrition

Directions

  1. Heat oil in a 6 quart oven proof casserole.
  2. Add onion, carrot and celery.
  3. Saute 2-3 minutes , stirring constantly.
  4. Add salmon and break up with a fork.
  5. Add barley, vinegar, cilantro, pepper and 2 cups water.
  6. Bring to a simmer then place in 350 oven and bake 45 minutes or until liquid is absorbed.
  7. Stir before serving.

Reviews

(2)
Most Helpful

This was delish! I used home-smoked canned salmon and the milder rice vinegar ~ num, num, num. Even people who don't eat 'that kinda stuff' were eating 'that kinda stuff'. :)

Mairghread May 03, 2010

Hey Tebo, thanks for a great recipe. This oughta keep me going right through the week. Tastes pretty good made as specified, but the flavour improved out of sight when I added just a dash of salt.

oloschiavo February 26, 2007

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