Drain the can of salmon, reserving the liquid. Remove any skin and bones, if wished, and break the salmon into large chunks. Set aside.
Cook the pearl barley in lightly salted simmering water for about 20 minutes, until swollen and tender.
Meanwhile, soak the bulghar wheat or couscous in the hot stock, stirring in the reserved salmon liquid to add flavour.
Drain the pearl barley and rinse with cold water. Mix with the bulghar wheat or couscous, spring onions, cherry tomatoes, radish and parsley or mint. Add the olive oil and vinegar or lemon juice, and gently stir through the chunks of salmon. Season with a little salt and pepper to taste. Serve, sprinkled with the toasted pine nuts.
Cook’s tip: Toasted almonds could be used instead of pine nuts, and try coriander instead of parsley or mint.
• 1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
• 100g (4oz) pearl barley, rinsed
• 100g (4oz) bulghar wheat or couscous
• 150ml (1/4 pint) hot vegetable or chicken stock
• 1 bunch spring onions, trimmed and chopped
• 12 cherry tomatoes, halved
• 12 radish, sliced
• 2 tbsp parsley or mint, chopped
• 2 tbsp olive oil
• 1 tbsp white wine vinegar or lemon juice
• Salt and freshly ground black pepper
• 50g (2oz) pine nuts, toasted