Tuesday, February 15, 2011

Maple-Glazed Salmon with Warm Wheat Berry Salad

I apologize that it’s been so long since I’ve updated!  We’ve been a bit busy.  I mean, I didn’t even have time to live tweet during The Bachelor last week.  Travesty, I know, right?

This is a super delicious dinner that I’m glad I finally got around to making.  I’ve had the wheat berries in my pantry since before we moved (on Halloween).  This wheat berry salad was so delicious, I’ll probably make it again on it’s own!  As you know I love whole grain salads, and wheat berries are something I had previously only had from the salad bar at Whole Foods.  They are obviously much larger in size than quinoa, couscous, barley, and have a stronger texture, so they can be a bit chewy.  It does take some time to cook the wheat berries, but you can do that step in advance and prepare the rest of the salad as the salmon cooks.  I loved the chewiness of the wheat berries & cranberries when combined with the crunch of the celery, carrots, and walnuts.  (Pssst… No wheatberries to be found in your area?  Just use brown rice!  The cooking time is about the same, and I think you could get the same chewy-type texture.)

The maple glaze is pretty basic & straightforward, and tastes delicious on the salmon.  Also, the maple glaze tastes equally delicious on chicken!  I was cooking for just the two of us, therefore only planned on making two pieces of salmon.  I forgot to halve the recipe, so I had plenty of glaze leftover.  I also made the full recipe of the wheat berry salad, so I just used the leftover glaze on chicken, and enjoyed this flavor combo again!  YUM!


Maple-Glazed Salmon with Warm Wheat Berry Salad

adapted from Health, as seen on MyRecipes
serves 4


4 cups water
1 1/2 cups wheat berries (brown rice is an acceptable substitute)
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


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.

Serve salmon atop wheat berry salad.

Nutritional Info: Calories: 419; Fat: 15g (sat 2g,mono 5g,poly 5g); Cholesterol: 107mg; Protein: 42g; Carbohydrate: 27g; Fiber: 3g; Iron: 3mg; Sodium: 312mg; Calcium: 60mg

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