I LOVE nothing more than a good brunch bowl. Brunch is just the best. I am pretty sure it is my favourite meal of the day. Although we tend to call it second breakfast around here, because lets face it, I am up at 5.30 every morning (not by choice), so the only brunch I am having is at 8.30am. If I actually waited for brunch to roll around before we ate – we would have some hangry little (and big) people causing havoc.
This Creamy Barley and Smoked Salmon Brunch Bowl is kind of an asian inspired savoury porridge. I don’t know if that sounds appetising or not – but trust me, it is really good. I don’t use a lot of barley (unless in a slow cooked soup), just 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.
This porridge takes on a really amazing flavour with the soy sauce, kombu broth, and smoked salmon. It is so so delicious, but 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 suggest you pour yourself a mimosa and pop some creamy barley and smoked salmon on the stovetop, kick back and enjoy your new favorite brunch bowl. I did this weekend, and it was just delightful 🙂
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.
- 1 cup apple cider
- 3 cups chicken broth
- 2 cups water
- piece One medium kombu (see notes)
- 3 tbsp unsalted butter
- 2 onions, sliced thinly
- 2 cups uncooked pearled barley
- 2 tbsp tamari
- 1/2 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
Kombu is edible kelp. I found it in the asian section of my local natural foods store
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
Thanks Kathryn! Yum, that sounds like a fantastic breakfast!!
Looks -once again- so delicious… The quinoa with spinach is on my to do list by the way!
Haha thanks Bieke 🙂
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.
Thanks Trista! Yum, how good is smoked salmon! You totally have me craving sushi now though 🙂
Oh man. This is gorgeous! I am adding it to our to try recipe pile!
If you are anything like me I can imagine that pile just keeps getting bigger and bigger Debra 🙂
This looks really good! I’m saving this recipe to make later this week.
I hope you enjoy Bonnie 🙂
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!
Definitely Rebecca – barley is another one I have had to my batch cooking roster (along with brown rice and quinoa)! Thanks for popping by 🙂
I’ve never eaten barley before but this looks like a great recipe to try it.
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
Looks so good. Love the addition of the egg… and the mimosa. 🙂
Oh the mimosa is definitely necessary for any proper brunch Winifred 🙂
Mmm this brunch bowl looks to-die for! I’ll have to try making this next week–thanks for the recipe!
Thanks Cathy! Hope you enjoy 🙂
I’ve never thought to pair salmon with barley! It looks delicious and I absolutely love salmon, so I’ll have to try this!
Hope you enjoy if you give it a go Jaclyn!
This looks scrumptious! Ive been in need of a yummy new quinoa recipe.
This one uses barley Tiarra, but I have a slight quinoa obsession, and have plenty of quinoa recipes on the blog too 🙂
That looks amazing! We have some smoked salmon in the freezer. We’ll have to try this now!
Hope you enjoy Deb!
What a fun brunch meal recipe. Anytime I can have a mimosa is good with me.
Haha I agree Beth 🙂
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!
So with you on that Stacey – it is definitely one of the most relaxing ways to entertain 🙂
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!
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!)
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. 🙂
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 🙂 )!!
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
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!
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).
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 🙂
Hands down brunch is my favorite meal of the day! Forget a nice dinner out, I’ll take a yummy brunch any day!
Totally with you on that Julie 🙂
I never would of thought of combining the egg. Great idea, this look delicious.
Thanks Tina! The egg adds a whole other depth of flavour, which is delicious 🙂 Makes it more brunch as well!