Maple-Glazed Salmon with Warm Wheat Berry Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Prep: 15 minutes; Cook: 1 hour 15 minutes; Total Time: 1 hour 30 minutes. Ingredients:
4 cups water |
1 1/2 cups wheat berries |
1/2 cup finely diced carrots |
1/2 cup finely diced celery |
2 teaspoons olive oil, divided |
1/3 cup dried cranberries |
1/4 cup toasted pecans |
2 tablespoons red wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 pounds salmon |
1/4 cup pure maple syrup |
1/4 cup dijon mustard |
2 cups mâche lettuce |
Directions:
1. Bring 4 cups water to boil; add wheat berries. Reduce heat and cook, uncovered, for 1 hour or until tender and most of liquid is absorbed. Drain; set aside.
2. Cook carrots and celery in 1 teaspoon oil in a large skillet over moderate heat for 3 minutes or until tender. Add wheat berries and cranberries, and cook, stirring, for 5 minutes or until hot. Transfer to serving bowl, and stir in next 4 ingredients (through pepper). Cover and keep warm.
3. Preheat oven to 450°. Brush a baking sheet with 1 teaspoon olive oil; arrange salmon, skin side down. Combine maple syrup and mustard; spread on top of salmon. Roast in middle of oven for 7 minutes. Turn broiler on; broil salmon for 3–4 minutes or until golden on top. Transfer salmon to a cutting board, and cut half of it into 4 (6-ounce) pieces; reserve the rest.
4. Reserve 1 1/2 cups wheat berry mixture. Stir mâche into the remaining wheat berry salad. Serve each piece of salmon on top of salad.
|
|