Want something completely different for your next Brunch? This Barley and Smoked Salmon bowl is creamy and delicious with an Asian-inspired twist on savoury porridge. Perfect for your next lazy Sunday brunch.
Creamy Barley and Smoked Salmon Bowl
This Creamy Barley and Smoked Salmon Bowl is kind of an Asian inspired savoury rice bowl, but replacing the rice with barley for something a bit more toothsome.
Barley is one of those ingredients usually reserved for slow cooker soups in this house, simply because it takes a bit longer to cook, but for a lazy Sunday brunch at home, I am more than happy to give it the time it deserves to make a barley bowl.
Barley Bowl: A Note On Ingredients
This savory barley bowl takes on a really amazing flavor when you combine the soy sauce, kombu broth, and smoked salmon.
It has such a bang of kicking flavors but is still mild enough that the kids loved it too (disclosure: my kids will eat just about anything, especially if you put an egg on top, so I am in no way promising that your kids will love it too!)
The ingredients needed are fairly simple, but I have a few notes in relation to some:
- Chicken Broth: check the salt content of your chicken broth, you do not want the meal to be salty with the combination of broth and tamari.
- Kombu: kombu is a long dry piece of edible kelp that has a great flavor when rehydrated. It can be found in the Asian section of most well-stocked grocery stores. Alternatively, you will find it in an international supermarket.
- Onions: make sure these are cut super thin. We do not want big chunks of onion overwhelming the other flavors in the smoked salmon bowl.
- Pearled barley: look for pearled barley as opposed to hulled barley or barley groats, as it is easier to cook with.
- Tamari: you can use normal soy sauce here instead, but be sure to check the salt content.
- Smoked salmon: I use Tasmanian smoked salmon, as it is fairly local and tastes great. Look for a good quality smoked salmon and be sure to check the ingredients.
- Eggs: cook these to your liking, I tend to prefer a poached egg, so that the runny yolk combines with the other flavors in the bowl, but you do you.
How To Serve This Smoked Salmon Bowl
Serve the barley bowl warm topped with smoked salmon, finely chopped spring onions, and an egg cooked the way you like it (I suggest poached).
The cooked barley can be stored in an airtight container in the fridge and simply reheated when you want to eat it.
Another suggestion, especially for a lazy Sunday when you are having friends over: pour yourself a mimosa and pop some creamy barley and smoked salmon on the stovetop, kick back, and enjoy your new favorite brunch bowl.
Tried it? I would love to hear from you! Leave a comment, like on Facebook, tweet on twitter, or pin to Pinterest for later. Happy eating.
Creamy Barley and Smoked Salmon Brunch Bowl
- 1 cup apple cider
- 3 cups chicken broth
- 2 cups water
- piece One medium kombu (see notes)
- 3 tablespoon unsalted butter
- 2 onions, sliced thinly
- 2 cups uncooked pearled barley
- 2 tablespoon tamari
- ½ cup smoked salmon, chopped
- 3 spring onions, white and light green part only, thinly sliced
- 6 eggs cooked to your liking, for serving
- Combine apple cider, chicken broth, water and kombu in a large saucepan. Bring to the boil, remove from heat and transfer to a large measuring jug to steep
- Pop the saucepan back on the heat. Add the butter to melt. Once melted, add in the onions with a pinch of salt. Cook over a medium heat until caramelised; about 20 minutes (stirring occasionally)
- Remove the kombu from the broth mixture. Pour the liquid in with the onions. Add in the tamari and barley. Cover and cook over a low heat for about an hour - until the barley is creamy and resembles porridge
- Stir through the chopped salmon and salt and pepper to taste
- Spoon into serving dishes, top with the thinly sliced spring onions and an egg - serve and enjoy
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.