A Yummy Salmon Salad
If you’re looking for an entrée with a bit of Mediterranean flair, why not try Kashi’s Mediterranean Wheat Berry and Salmon Salad? It delivers a healthy dose of tasty omega-3 rich salmon, wheat berries and lycopene-rich tomatoes, with a dash of feta cheese.
Bring 5 cups of water to a simmer in a saucepan. Add the 2 cups of wheatberries, cover and cook for roughly 35 to 45 minutes (this can be made in advance).
2 cups cooked hard red winter wheat berries*
3 tablespoons extra-virgin olive oil
1 6-ounce wild salmon fillet, seasoned with 1 teaspoon herbes de Provence
½ cup sliced, organic canned artichoke hearts
¼ cup sliced, jarred roasted organic red peppers
¼ cup sliced, pitted assorted olives
¼ cup organic sheep’s milk feta cheese
½ cup organic halved grape or cherry tomatoes
1. In a nonstick saute pan heated over medium high heat, add 1 tablespoon of olive oil and then the salmon fillet.
2. Cook for 3 to 4 minutes on one side, then flip and cook for 2 minutes more on the other side.
3. Remove the salmon from the pan. Add all the other ingredients including the wheatberries to a large mixing bowl and toss, mixing well. Plate out the mixture on two plates.
4. Flake salmon on top of each serving.