Photo: Kate SearsPhoto: Kate Sears; Styling: Dani Fisher
Yield
Makes 4 servings (plus leftovers) (serving size: 6 ounces salmon and 1 cup salad)

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

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