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.
Happy Eating
xx
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.
Recipe
Creamy Barley and Smoked Salmon Brunch Bowl
Ingredients
- 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
Instructions
- 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
Notes
Nutrition
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.
Kathryn Doherty says
My favorite easy breakfast is oatmeal with scrambled eggs and soy sauce so this actually sounds DELICIOUS to me! I'm 100% with you on the savory take here - gonna have to give this a go soon! XO
Whole Food Bellies says
Thanks Kathryn! Yum, that sounds like a fantastic breakfast!!
lifestyletalks.wordpress.com says
Looks -once again- so delicious... The quinoa with spinach is on my to do list by the way!
Whole Food Bellies says
Haha thanks Bieke 🙂
Domesticated Momster says
My little monsters and I just love smoked salmon. I will pick some up from the sushi place here and we will just eat it with nothing else. This looks like a "I must try" kind of recipe. Thanks so much for sharing another great recipe with us at #foodpornthursdays.
Whole Food Bellies says
Thanks Trista! Yum, how good is smoked salmon! You totally have me craving sushi now though 🙂
Debra says
Oh man. This is gorgeous! I am adding it to our to try recipe pile!
Whole Food Bellies says
If you are anything like me I can imagine that pile just keeps getting bigger and bigger Debra 🙂
Bonnie @ Living a Fit and Full Life says
This looks really good! I'm saving this recipe to make later this week.
Whole Food Bellies says
I hope you enjoy Bonnie 🙂
Rebecca says
I love anything with barley in it, but you're right, sometimes it just takes to long to cook! This looks great for Sunday brunch or even a weekday lunch!
Whole Food Bellies says
Definitely Rebecca - barley is another one I have had to my batch cooking roster (along with brown rice and quinoa)! Thanks for popping by 🙂
Shelley @ SnSRamblings says
I've never eaten barley before but this looks like a great recipe to try it.
Whole Food Bellies says
I have only recently started eating it again too. My mum used to put it in all of ours soups growing up - and of course I hated it back then 🙂 I really enjoy it now, it is quite toothsome and filling
winifred jac says
Looks so good. Love the addition of the egg... and the mimosa. 🙂
Whole Food Bellies says
Oh the mimosa is definitely necessary for any proper brunch Winifred 🙂
Cathy @ Our Mini Family says
Mmm this brunch bowl looks to-die for! I'll have to try making this next week--thanks for the recipe!
Whole Food Bellies says
Thanks Cathy! Hope you enjoy 🙂
Jaclyn says
I've never thought to pair salmon with barley! It looks delicious and I absolutely love salmon, so I'll have to try this!
Whole Food Bellies says
Hope you enjoy if you give it a go Jaclyn!
Tiarra says
This looks scrumptious! Ive been in need of a yummy new quinoa recipe.
Whole Food Bellies says
This one uses barley Tiarra, but I have a slight quinoa obsession, and have plenty of quinoa recipes on the blog too 🙂
Deb- It's me, debcb! says
That looks amazing! We have some smoked salmon in the freezer. We'll have to try this now!
Whole Food Bellies says
Hope you enjoy Deb!
Beth@FrugalFroggie says
What a fun brunch meal recipe. Anytime I can have a mimosa is good with me.
Whole Food Bellies says
Haha I agree Beth 🙂
Stacey says
I, too, love brunch! I also love to entertain by inviting others over for brunch. I thinks it is one of the most relaxing ways to entertain. I am definitely trying this recipe - printing it out right now!
Whole Food Bellies says
So with you on that Stacey - it is definitely one of the most relaxing ways to entertain 🙂
Jennifer S says
This recipe looks delicious!! I've only recently gotten on the quiona bandwagon... I guess barely is the next grain to add to the mix!
Whole Food Bellies says
Haha I know what it's like Jennifer, I was the same - as soon as you get a hang of the new big thing, everyone seems to move on. I have been seeing barley everywhere lately, and it's one of those things I remember my mum making me eat when I was little (and I picked it out of everything!)
Heather Serra says
Wow, you're really lucky that your kids eat everything. I think it's good to be adventurous with your pallet. This looks amazing! I can't wait to try it. 🙂
Whole Food Bellies says
Oh I know, I am so lucky that they are still eating everything at this point (I am waiting for the day that this stops and I hit struggle street 🙂 )!!
Mother Mands says
Pinned! I really like the sound of this, just my kind of thing, I love salmon and this sounds pretty healthy. I'll leave the Kombu out though as I imagine as it's not as easy to get hold of it won't be cheap and if its anything like seaweed its a no in our house, you'd think I was trying to poison the other half when I tried to feed him seaweed 😀 I imagine this is quite filling too, especially with an egg on top 🙂
#foodpornthursdays
Whole Food Bellies says
It's very filling! Yeah kombu is a bit more on the expensive side, but not as much as you would think (it was about $6 for 10 pieces, which is roughly $0.60 per 2 litres of stock...so not too bad). It is just used for flavouring the broth, so you wouldn't have to try and convince them to eat it (although once used for stock, I slice mine thinly and add it to my next stir-fry) 🙂 But I totally get what you mean - seaweed is definitely an acquired taste, which a lot of kids just don't appreciate - mine included!
Heather Lawrence says
I have never tried smoked salmon before but this looks like it would be tasty! Did you smoke the salmon yourself or purchase it that way? ( we just got a smoker and are looking for recipes).
Whole Food Bellies says
Oh you are missing out Heather - smoked salmon is delicious! I have yet to smoke my own salmon, but it's something I would love to learn how to do in the future! Have fun with your new smoker 🙂
Julie @ Girl on the Move says
Hands down brunch is my favorite meal of the day! Forget a nice dinner out, I'll take a yummy brunch any day!
Whole Food Bellies says
Totally with you on that Julie 🙂
Tina Marie says
I never would of thought of combining the egg. Great idea, this look delicious.
Whole Food Bellies says
Thanks Tina! The egg adds a whole other depth of flavour, which is delicious 🙂 Makes it more brunch as well!