Lemon & Thyme Fish and Barley Salad

Lemon & Thyme Fish and Barley Salad is a wholesome screaming of freshness salad, subtle flavors from lemon and thyme with a perfect balance of carbs, and protein and veggies. 

I try to incorporate a few elements in my salads always, as in this post on “Salad Basics Decoded”, greens, carbs and proteins, veggies, a good dressing, and some add ons if any. Like in this salad i started with i have fish in hand, is it going to be grilled fish, well i have not worked with fish much, so thats all i know, so grilled fish indeed, and with thyme in hand i wanted to try lemon and thyme fish. 

For me fish needs some grains to go with it, and my current love after quinoa is barley, and its a wholesome grain to accompany a lighter fish, so barley it was. I had some boiled beans / rajma, handy so i wanted to add that too. So i had some idea where the dish was going. I thought i will stick to the lemon and thyme flavors, and created a lemon and thyme dressing, with a little hit of chilli added to it, else it felt too subtle and blande for my palate.

Oh how can i forget to talk about my first stint with 7 minute eggs. For the uninitiated, a 7 minute egg, is a egg boiled for exactly 7 minutes, and hence has a slightly soft yolk, and just done whites. Its super cool, read notes to understand the process. It all worked together brilliantly is what G said, iam assuming he enjoyed it, i hope you like it too. 


  • 4-6 medium basa fish fillet pieces, thawed
  • 1 cup pearl barley, cooked
  • 1/2 cup mixed peppers, finely chopped
  • 1/4 onion, finely chopped
  • 1/2 cup kidney beans / rajma, cooked.
  • 1/2 cup lettuce, roughly torn. 
  • salt and pepper
  • juice of half a lemon
  • few thyme sprigs, leaves separated
  • 1 clove of garlic grated
  • 1 tsp soy sauce(optional)
  • olive oil
  • 1 egg, boiled for 7 minutes

Ingredients for dressing

  • 1 tsp olive oil
  • juice of half a lemon
  • pinch of thyme leaves
  • pinch of chilli flakes
  • salt


  1. Boil the egg for 7 minutes, peel and set aside. See notes.
  2. Cook the barley, microwave for 15-10 minutes, or boil in pressure cooker for 3-4 whistles. Set aside. 
  3. Heat a non stick pan, add some olive oil, grated garlic, half a lemon juice, zest of lemon, and salt and pepper. 
  4. Add the thawed basa pieces, and fry on high for 2-3 minutes on each side or till brown on edges. 
  5. Set it aside. Meanwhile cut veggies except cucumber and lettuce, and saute them for 1-2 minutes in the same pan.
  6. Add the cooked barley and beans to it and sprinkle some salt and peer and soy sauce, if using. Fry for another 2 minutes, and switch off the heat. 
  7. Prepare the dressing, mix all the ingredients in a small jar and shake well. Set aside.
  8. Once cool, add the cucumber and lettuce, top it with the eggs and fish, and serve. 
  9. Drizzle the dressing only if required. 



  • 7 minutes egg : Add egg to boiling water and time for 6:45 minutes, remove and immediately add to ice cold water. When completely cold, peel, and cut lengthwise, the yellow will be a little liquidy and soft. 
  • Add any veggies you like, like carrot, brocolli, red cabbage, beans. 
  • Replace the fish with some tofu, for a vegetarian version. 
  • Omit the egg, if you don’t like it.

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