Warm Wheat Berry Salad With Salmon And Maple Soy Vinaigrette Recipes

Steps:

• Cook the wheat berries: Bring a medium saucepan of water to a boil. Add the wheat berries, and cook until plump and tender, 35 to 40 minutes. Drain the wheat berries, and transfer them to a medium bowl. Toss with the sesame oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The wheat berries can be cooked and refrigerated in an airtight container up to 2 days ahead. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
• Make the miso sauce: While the wheat berries cook, whisk together the mayonnaise, miso, mirin, vinegar and 1 tablespoon water in a small bowl until smooth.
• Toast the sesame seeds: Swirl the sesame seeds in a medium nonstick skillet over medium heat until toasted and golden, about 3 minutes. Pour them into a small bowl.
• Cook the salmon: Season the salmon with salt. Add the oil to the skillet, set over medium-high heat and heat the oil until it just starts to smoke faintly. Arrange the salmon, skin-side down, in the skillet. As the salmon cooks you'll see the dark orange flesh turn a paler orange. Once the lighter color reaches about 2/3 up the side of each piece, turn the salmon over; continue to cook for about 1 minute more (for medium-rare) for thicker pieces, 30 seconds more for thinner pieces. As each piece finishes, remove it from the skillet and transfer it to a plate.
• Build the bowls: Evenly divide the wheat berries among 4 bowls. Make neat piles and/or rows of the cabbage, avocado and scallions. Top each with a piece of salmon and some miso sauce, a sprinkling of sesame and some seaweed-snack strips. Serve each bowl with a lemon wedge.

Steps:

• Place wheat berries in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, about 1 hour or until tender. Drain; transfer to a large bowl. Cool completely., Add celery, cherries, walnuts, parsley and green onion to wheat berries. In a small bowl, whisk oil, lemon juice, salt and pepper until blended; add to salad and toss to coat. If desired, serve over greens.

Steps:

• In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
• In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.

Steps:

• In a bowl, whisk together syrup, soy sauce, lemon juice, and mustard and in a slow stream, add 1/4 cup olive oil until emulsified. In a small saucepan bring water, wheat berries, and salt to a gentle boil. Cook wheat berries, uncovered, adding additional water if necessary to keep wheat berries covered, stirring occasionally, 45 minutes to 1 hour, or until tender. Drain wheat berries in a sieve. In a bowl, stir together wheat berries, 1/4 cup vinaigrette, and scallion. Pat salmon dry and season with salt and pepper. In a large non-stick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and toast pecans with salt and pepper to taste, stirring, until golden brown, about 2 minutes. Transfer pecans with a slotted spoon to a plate and cool. In skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook salmon, flesh sides down, until golden brown, 4 minutes. Turn salmon carefully with a large metal spatula and cook about 4 minutes more or until just cooked through. Transfer salmon with spatula to another plate and brush top with 2 tablespoons vinaigrette. Cut salmon diagonally into 8 pieces. Add remaining vinaigrette to skillet and heat just until warm. In a bowl combine mesclun, salt and pepper to taste, and just enough vinaigrette to coat and toss to combine well. Divide one third wheat berries among 4 plates and top with half of greens and pecans. Layer remaining wheat berries, salmon, greens, and pecans. Drizzle salads with some remaining vinaigrette. Serves 4 as a first course or a light luncheon main course.

Steps:

• Place the wheat berries and their soaking water in a large saucepan. Add salt to taste, and bring to a boil. Reduce the heat, cover and simmer one hour or until the grains are tender and beginning to splay. Turn off the heat, and allow the wheat berries to sit in the hot water for another 15 minutes. Drain.
• While the wheat berries are cooking, dice the tomatoes and place in a bowl. Sprinkle with salt, and add the sherry and balsamic vinegars. Toss together, and let sit for one hour.
• After you drain the wheat berries, toss with the tomatoes and juices. Allow to marinate together for one hour. Add the remaining ingredients, and toss together. Refrigerate until ready to serve, or serve at once.

Steps:

• Place wheatberries in a strainer and rinse under cold water. In a large pot, combine wheatberries with 2 1/2 quarts salted water, and cook until al dente, about 50 minutes. Drain, and set aside.
• Heat olive oil in a medium saute pan over medium heat. Add onions, and cook until translucent, about 3 minutes. Stir in mushrooms, and add white wine. Simmer until wine has evaporated, about 7 minutes. Add onions and mushrooms to wheatberries in a medium bowl. Toss with parsley and sage, and season with salt and pepper to taste; serve warm.