Afric Spring Wheat with Grilled West Coast Sockeye Salmon By Chef Honoré Gbedze
Wheat berries are wheat kernels and a whole grain product that have terrific health benefits. Wheat berries are rich in vitamins, minerals, fiber, and many other nutrients. Try this delicious recipe to get this whole grain into your diet.
Preparation Time: 25 minutes plus 60 minutes cooking time for wheat berries
Serves 4
INGREDIENTS
3 cups of wheat berries *
6 cups of boiling water
4 x 6oz fresh west coast sockeye salmon
1 large white onion, finely chopped
12 cremini mushrooms, cleaned and sliced
2 teaspoons fresh parsley, chopped
1 stalk of celery, thinly sliced
1 teaspoon fresh garlic, finely chopped
2 teaspoon olive oil
1 medium tomato, diced
1 cup of breadcrumbs
1 teaspoon of lemon zest
2 handfuls of spinach (fried in olive oil)
Salt and pepper to taste
METHOD
Place the wheat in a large pot on medium heat and add the boiling water and continue to boil for 45-60 minutes (or until tender). Strain and put aside.
In frying pan on medium heat, add the oil and sauté the onion, mushrooms, tomato, garlic, celery. Add the wheat berries to this sautéed mixture, stir and season with salt and pepper to taste. Add the parsley.
In baking dish, season the salmon with coarse salt and fresh ground pepper. Mix the lemon zest with the breadcrumbs and spread the breadcrumbs on top of each piece of salmon. Bake salmon in 350˚ F oven for 15 minutes
Dish the wheat berry mixture in four equal portions onto dinner plates. Top with salmon and decorate with the fried spinach.
Bon Appetite!
