Tuesday, March 8, 2011

Salmon with Warm Wheat Berry Salad

If only I had a picture of my kids while they were eating this dinner... we told them bears eat salmon so they were crawling around on the floor pretending they were bears and would hop up on their chairs and take a bite every so often. Although I prefer they sit in their seats for the entire meal... one can dream right... at least they ate the salmon.

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 balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 pounds salmon
1/4 cup pure maple syrup
1/4 cup whole grain Dijon mustard

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.

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.

I adapted this recipe from another blog. (http://www.erinsfoodfiles.com/2011/02/maple-glazed-salmon-with-warm-wheat-berry-salad.html)

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