Salmon and edamame salad with grapefruit recipe

Ingredients

• 2 teaspoons extra virgin olive oil
• 1/2 cup pearl barley
• 1 1/2 cup vegetable stock
• 1 tablespoon light soy sauce
• 3 centimetre piece fresh ginger, grated
• 2 teaspoons sesame oil
• 2 tablespoons lime juice
• 2 teaspoons honey
• 4 x 150g skinless salmon fillets, pin-boned
• 2 spring onions, finely sliced, plus extra to serve
• 250 grams edamame, podded
• 1 ruby red grapefruit, segmented, finely chopped
• 1/2 bunch mint, leaves picked
• 1/2 bunch coriander, leaves only