Health

Maple-Glazed Salmon with Warm Wheat Berry Salad

glazed-salmon-wheat-berries Photo: Kate SearsPhoto: Kate Sears; Styling: Dani Fisher

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

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.



    Prep: 15 minutes; Cook: 1 hour 15 minutes; Total Time: 1 hour 30 minutes.
  • Yield: Makes 4 servings (plus leftovers) (serving size: 6 ounces salmon and 1 cup salad)

Nutritional Information

Calories per serving: 419
Fat per serving: 15g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 5g
Protein per serving: 42g
Carbohydrate per serving: 27g
Fiber per serving: 3g
Cholesterol per serving: 107mg
Iron per serving: 3mg
Sodium per serving: 312mg
Calcium per serving: 60mg