WARM WHEAT-BERRY SALAD WITH SALMON AND MAPLE SOY VINAIGRETTE
Steps:
- In a bowl, whisk together syrup, soy sauce, lemon juice, and mustard and in a slow stream, add 1/4 cup olive oil until emulsified. In a small saucepan bring water, wheat berries, and salt to a gentle boil. Cook wheat berries, uncovered, adding additional water if necessary to keep wheat berries covered, stirring occasionally, 45 minutes to 1 hour, or until tender. Drain wheat berries in a sieve. In a bowl, stir together wheat berries, 1/4 cup vinaigrette, and scallion. Pat salmon dry and season with salt and pepper. In a large non-stick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and toast pecans with salt and pepper to taste, stirring, until golden brown, about 2 minutes. Transfer pecans with a slotted spoon to a plate and cool. In skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook salmon, flesh sides down, until golden brown, 4 minutes. Turn salmon carefully with a large metal spatula and cook about 4 minutes more or until just cooked through. Transfer salmon with spatula to another plate and brush top with 2 tablespoons vinaigrette. Cut salmon diagonally into 8 pieces. Add remaining vinaigrette to skillet and heat just until warm. In a bowl combine mesclun, salt and pepper to taste, and just enough vinaigrette to coat and toss to combine well. Divide one third wheat berries among 4 plates and top with half of greens and pecans. Layer remaining wheat berries, salmon, greens, and pecans. Drizzle salads with some remaining vinaigrette. Serves 4 as a first course or a light luncheon main course.
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Roman Underwood
[email protected]This salad is a great way to get your daily dose of omega-3 fatty acids.
Dj Raj
[email protected]This salad is a great way to use up leftover salmon.
Shaz Vlogs
[email protected]This salad is perfect for a summer picnic.
Nafi Yeswa
[email protected]This salad is a great way to get your veggies in.
Olawunmi Jelili
[email protected]I love the combination of flavors in this salad.
Mohan Khatri
[email protected]This salad is a great make-ahead lunch.
Mudeesr Yasin
[email protected]I added some chopped walnuts to the salad for extra crunch.
Johnny Kris
[email protected]This salad is a great way to use up leftover roasted salmon.
Aiza Ch
[email protected]I substituted quinoa for the wheat berries and it turned out great.
Sajid Abdullah
[email protected]The instructions were easy to follow and the salad came out perfectly.
Ali bhai Ali raza
[email protected]This salad is a great way to get your daily dose of omega-3 fatty acids.
Sardar Hammad
[email protected]I highly recommend this salad to anyone who loves healthy and delicious food.
prakash pokhrel
[email protected]This salad is perfect for a light lunch or dinner.
Mohammad Abu Ashour
[email protected]I would definitely make this salad again.
Temara Lofters
[email protected]This salad is a great way to use up leftover salmon.
Kafat Khan
[email protected]I love that this salad is packed with healthy ingredients like wheat berries, salmon, and kale.
Layla Castelan
[email protected]The maple-soy vinaigrette was the perfect dressing for this salad. It was sweet, savory, and tangy all at the same time.
ShEiKh Bhi
[email protected]I'm not usually a fan of wheat berries, but this salad changed my mind. They were cooked perfectly and had a nice chewy texture.
Maxamad cismaan Maxamuud
[email protected]This salad was a hit at my dinner party! The combination of flavors and textures was amazing.