Grilled Salmon Spelt Salad With Blueberry Vinaigrette
Serves 4.
¾ C spelt berries 1 lb salmon fillet 8 C baby spinach or other tender salad greens ⅓C sliced mint or basil 1 cucumber, diced 1 pint cherry or grape tomatoes, halved ¾ C fresh or frozen (thawed) blueberries 3 T extra-virgin olive oil 2 T balsamic vinegar 2 t Dijon-style mustard 1 garlic clove, minced ¼ t cayenne (optional) ¼ C sliced almonds 2 oz crumbled soft goat cheese (optional)
Place spelt and 3 cups water in a saucepan. Bring to a boil, reduce heat and simmer covered until spelt is tender but not mushy, about 45 minutes. Drain spelt and set aside. Build a hot fire in a charcoal grill or heat a gas grill to medium-high. Grease grill grate. Season salmon flesh with salt and pepper and lightly brush skin with oil. Place salmon on grill grate, skin-side down, and heat until just barely cooked at its thickest part, about 8 minutes. Alternatively, cook salmon in a 400°F oven on a greased or parchment paper–lined baking sheet for 12 minutes or until cooked through. Remove salmon from heat, and when cool enough to handle, gently break apart the flesh into chunks.
Divide salad greens, mint or basil, cucumber, tomatoes, spelt and salmon among serving plates. Place blueberries, olive oil, balsamic vinegar, mustard, garlic, cayenne if using, and a couple of pinches of salt and pepper in a blender, and blend until smooth. Drizzle dressing over salads and sprinkle almonds and goat cheese on top.
Matthew Kadey, MS, RD - May 23, 2019 IDEA Magazine
