Insert simmering basket into mixer bowl, weigh in barley and then rinse it thoroughly under the tap.
Reinsert simmering basket, add 900 g or 31.7 oz water and cook for 35 min/100°C or 212°F/speed 4/MC on or until cooked. Set aside in a thermal server to keep warm.
Tip out the barley water and add stock, butter and lemon juice. Cook for 10 min/steaming temperature/speed 3/MC off. In the mean time, prepare the steaming trays by lining with wet/scrunched up baking paper.
Put salmon filets on the steaming trays, sprinkle with salt and pepper. Arrange vegetables if using. Cook for 7-10 min/steaming temperature/speed 3 or until cooked, depending on the thickness of your salmon.
Serve salmon and vegetables over barley, drizzle with butter sauce and sprinkle with chopped dill.