May 22nd, 2012
Recipe by LeeAnne Wright
From the print edition, April 2012
To make salsa verde, finely chop anchovies and capers; combine with herbs, lemon zest and juice, vinegar and oil. Set aside.
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.
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.
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.