I am starting to love Sunday night dinner. Sundays are the rare days when there seems to be plenty of time to actually shop and prepare, without the rush of dashing home from work, being starving, and trying to decide what you can whip up in about 3 minutes before you start to shove the contents of your entire refrigerator in your mouth one section at a time. Not only that, but I’ve read studies that say people stop enjoying their weekends early in the day on Sunday, merely in anticipation of the stress they feel looming as Monday approaches…and that, if you ask me, is a sad state. We get two whole days off to enjoy two whole days, not one and a third (thus, the invention of Sunday Funday!).
Anway, I digress. So, Sunday morning I pulled out a monstrous stack of torn out recipes (so much to cook, so little time!)and came across a page I had torn from the January/February issue of Health magazine. The article had several options for a one-two punch series of dinners – something you make the first night, and with the addition of a few ingredients, repurpose into something else the following night. Brilliant.
This could actually be a good weeknight option if you think ahead in the week to prepare the wheat berries, as they need to simmer for about an hour before you can use them. Otherwise, this came together in breeze – love the simple sauce on the salmon, and especially the mix of toasted pecans and cranberries in the salad. YUM.
Maple Glazed Salmon with Warm Wheat Berry Salad (Adapted from Health Magazine, Jan/Feb 2010)
- 6 cups water
- 1 ½ cups red wheat berries
- ½ cup finely chopped carrots
- ½ cup finely chopped celery
- 1 tsp olive oil
- 1/3 cup dried cranberries
- ¼ cup chopped toasted pecans
- 2 TBS red wine vinegar
- ½ tsp salt
- ¼ tsp pepper
- 3 lbs salmon
- ¼ cup maple syrup
- ¼ cup Dijon mustard
- 2 cups spinach
- Bring water to boil; add wheat berries, reduce heat and cook for one hour or until most of the water is absorbed. Drain, set aside.
- Cook carrots and celery in oil in large skillet over med-high heat for about 3 minutes. Add wheat berries and cranberries, cook another 5 minutes. Transfer to serving bowl, stir in next 4 ingredients (through pepper).
- Meanwhile, preheat oven to 450. Place salmon, skin side down, on a sheet of foil sprayed with cooking spray and place on a baking sheet. Combine mustard and maple syrup, spoon onto salmon. Roast in oven 7 minutes, turn broiler on and broil an additional 5 minutes. Cut into 6-oz servings and reserve the rest.
- Reserve 1 ½ cups wheat berry mixture. Stir spinach into the remaining wheat berry salad. Serve each piece of salmon on top of salad.