Maple-Glazed Salmon with Warm Wheat Berry Salad

Health
glazed-salmon-wheat-berriesRecipe
Kate Sears
Prep: 15 minutes; Cook: 1 hour 15 minutes; Total Time: 1 hour 30 minutes.
Makes 4 servings (plus leftovers) (serving size: 6 ounces salmon and 1 cup salad)

Ingredients

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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

Preparation

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.

Created date

December 2009

Nutritional Information

Calories 419
Fat 15 g
Satfat 2 g
Monofat 5 g
Polyfat 5 g
Protein 42 g
Carbohydrate 27 g
Fiber 3 g
Cholesterol 107 mg
Iron 3 mg
Sodium 312 mg
Calcium 60 mg