Filed Under: Dinner, Fish, Food, Less than 30 Minutes, Recipes, Vegetables

Salmon Salad with Wheat Berries

This rustic salad has lots of flavour, with earthy wheat berries, tangy capers and rich salmon brightened up with lemon and herbs. Wheat berries are full of protein, minerals and fibre, and, combined with the omega-3 in the salmon, this salad qualifies as a super food

May 22nd, 2012

Recipe by LeeAnne Wright
From the print edition, April 2012

Servings
Makes 6 servings
Prep Time
Prep to table time: 20 minutes
Ingredients
  • 4 anchovy fillets
  • 3 tbsp capers
  • 1 tbsp minced garlic
  • ¾ cup chopped fresh Italian parsley
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh sage juice and zest from 1 lemon
  • 1 tbsp red wine vinegar
  • ¼ cup olive oil
  • 1 lb skinless salmon fillet with salt and pepper
  • 2 ¼ cups cooked wheat berries
  • 2 cups chopped yellow and orange peppers
  • 2 cups cherry tomatoes, sliced in half
  • 2 shallots, thinly sliced
  • 10 cured black olives, pitted and chopped
Directions
  1. To make salsa verde, finely chop anchovies and capers; combine with herbs, lemon zest and juice, vinegar and oil. Set aside.

  2. Heat a fry pan over medium-high heat. Season salmon with salt and pepper and lightly spray with oil. When pan is hot, sear salmon presentation-side down. Continue to cook for 4 minutes. Turn fish over and continue to cook an additional 4 minutes or until fish flakes easily. Remove fish from pan and cover lightly with foil.

  3. Combine wheat berries, peppers, tomatoes, shallots and olives; add 1/4 cup of salsa verde and toss. Pour salad onto a serving platter and top with cooked salmon. Drizzle remaining salsa verde over fish and serve.

Nutrients Per Serving

309 calories, 16 g fat, 63 mg calcium, 410 mg sodium, 21 g carbohydrates, 4 g fibre, 21 g protein. High source of fibre. Excellent source of vitamins B6, B12, C and K, riboflavin, niacin, folate and selenium. Good source of iron. Source of calcium and omega-3.

Salmon Salad with Wheat Berries
Photography by Michael Alberstat

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