Wheat Berry Bowl with Salmon and Miso Sauce2015-08-06
- Servings : 4 grain bowls (about 1 cup wheat berries each)
- Prep Time : 10m
- Cook Time : 50m
- Ready In : 60m
- 1 1/2 cups wheat berries
- 2 teaspoons toasted sesame oil
- Kosher salt
- 2 tablespoons mayonnaise
- 2 tablespoons white miso paste
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- One 8-ounce salmon fillet (preferably with skin), cut into 4 equal pieces
- 1 teaspoon vegetable oil
- 2 cups very thinly sliced green cabbage (about 1/4 small head)
- 1 firm-ripe avocado, sliced
- 2 scallions, thinly sliced
- 2 sheets toasted seaweed snack, cut into thin strips
- 1 lemon, quartered into wedges
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.
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From Food Network Kitchen