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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Md joy Hossen
[email protected]This salad is a great way to use up leftover rice. I also added some chopped vegetables to make it even healthier.
Jere Chilufya
[email protected]I'm not a fan of salmon, so I used grilled chicken instead. It was still delicious.
jackwelpheck
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Gloria Gutierrez
[email protected]I'm not a huge fan of wheat berries, but I really enjoyed this salad. The dressing was delicious and the salmon was cooked perfectly.
Md Emon1122
[email protected]This salad is perfect for a summer cookout. It's light and refreshing, but still filling.
Muhammad Qasim Jamali
[email protected]I love that this salad is healthy and filling. It's a great option for a light lunch or dinner.
Elyjiah Hill
[email protected]The maple-soy vinaigrette is what really makes this salad special. It's tangy, sweet, and savory all at the same time.
Ts Top
[email protected]This salad is a great way to get your daily dose of omega-3 fatty acids.
Kabanda Badiru
[email protected]I followed the recipe exactly and the salad turned out great. I highly recommend it.
Rajendra Dhanadi
[email protected]This salad is a bit time-consuming to make, but it's worth it. The flavors are incredible.
Dua Meerab
[email protected]I'm allergic to soy, so I used a different dressing. The salad was still delicious.
Duck glory
[email protected]This salad is a great way to use up leftover salmon. It's also a great make-ahead meal.
robiul sehik
[email protected]I made this salad for a potluck and it was a huge success. Everyone loved it!
PhuaMia Thai&American Country style
[email protected]5 stars! This salad is now in my regular rotation. It's healthy, delicious, and easy to make.
Jasmine Kidder
[email protected]This recipe was easy to follow and the end result was impressive. The maple-soy vinaigrette was a perfect complement to the salmon and wheat berries.
Muntasha pari Pari
[email protected]I'm not usually a fan of wheat berries, but this salad changed my mind. The dressing was delicious and the salmon was flaky and flavorful.
Hector Garcia
[email protected]This salad was a hit at my dinner party! The flavors were amazing and the salmon was cooked perfectly. I will definitely be making this again.