Honey and Sesame-Glazed Salmon with Confetti Barley Salad

Ingredients

• 0.3 teaspoon chili flakes 
• 3 tablespoons honey 
• 0.3 cup soya sauce low-sodium
• 0.8 cup pearled barley 
• 16 ounce stir-fry vegetables frozen chopped
• 16 ounce salmon fillet skinless
• 0.3 cup scallions chopped
• 1.5 teaspoons sesame oil toasted
• 1 tablespoon sesame seed divided toasted

Equipment

• baking sheet
• sauce pan
• oven
• pot

Directions

1. Preheat oven to 40
2. Bring a large pot of salted water to a boil.
3. Add barley, return to a boil, and boil until tender, 30 minutes.
4. Add vegetable medley during last 3 minute of cooking.
5. Drain, cool slightly, toss with 2 teaspoons sesame seeds and reserve.
6. Combine honey, soy sauce, sesame oil and chili flakes. Reserve 4 tablespoons of mixture.
7. Place salmon on a baking sheet, and brush with honey-soy mixture.
8. Bake until salmon is flaky, 15 minutes.
9. Place reserved sauce in a small saucepan over low heat and keep warm.
10. Divide barley mixture among 4 plates, top with a salmon fillet and 1 tablespoon warmed sauce, and sprinkle with scallions and remaining sesame seeds.