Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Prep: 15 minutes; Cook: 1 hour 15 minutes; Total Time: 1 hour 30 minutes.

Lori Powell
Recipe by Health January 2010

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Credit: Kate Sears

Recipe Summary

Yield:
Makes 4 servings (plus leftovers) (serving size: 6 ounces salmon and 1 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

419 calories; fat 15g; saturated fat 2g; mono fat 5g; poly fat 5g; protein 42g; carbohydrates 27g; fiber 3g; cholesterol 107mg; iron 3mg; sodium 312mg; calcium 60mg.
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