how to make quick Vegetable, salmon & barley bake

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetable, salmon & barley bake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable, salmon & barley bake is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetable, salmon & barley bake is something that I’ve loved my entire life.

Table of Contents


  • 1 cup (200g) pearl barley
  • 3 cups (750ml) Massel vegetable liquid stock
  • 1 large parsnip, peeled, cut into 2cm pieces
  • 2 corn cobs, kernels removed
  • 4 shallots, thinly sliced
  • 50g baby spinach leaves
  • 415g can red salmon, drained, flaked
  • 1 1/2 cups (180g) grated light cheddar cheese
  • 3 eggs, lightly whisked
  • Sea salt & freshly ground black pepper, to taste
  • Baby rocket leaves, to serve


  • Step 1
    Place barley and stock in a medium, heavy based saucepan over medium heat. Bring to boil, cover with lid, reduce heat and simmer for 35 minutes, drain and allow to cool slightly. Meanwhile, boil steam or microwave parsnip for about 5 minutes, or until just tender. Drain well.
  • Step 2
    Preheat oven to 180�C. Combine barley, parsnip, corn kernels, shallots, spinach, salmon, 1 cup of the cheese and eggs in a large bowl. Season with salt and pepper.
  • Step 3
    Spoon mixture into a lightly greased 8 cup capacity ceramic or glass baking dish. Sprinkle with remaining cheese. Bake for 50 minutes, or until lightly browned and set. Stand for 10 minutes, before serving with rocket.

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