Wheat Berry Bowl

By Tracy

4 Person

70 Minutes

0 Calories

We love the way the creamy miso sauce coats the chewy, toothsome wheat berries in this Asian-inspired bowl. For a time-saver, cook off a large batch of wheat berries, freeze it in re-sealable bags for up to 1 month and thaw and reheat as needed. 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.

Ingredients

2 sheets toasted seaweed snack
2 scallions, thinly sliced
1 firm-ripe avocado, sliced
2 cups very thinly sliced green cabbage
1 tsp. vegetable oil
8 oz. salmon
1 tbsp. sesame seeds
1 tbsp. rice vinegar
1 tbsp. mirin
2 tbsp. white miso paste
2 tbsp. mayonnaise
Kosher salt
2 tsp. toasted sesame oil
1 1/2 cups wheat berries

Method

01

Cook the wheat berries: Bring a medium saucepan of water to a boil. Add the wheat berries, and cook until plump and tender, 35 to 40 minutes. Drain the wheat berries, and transfer them to a medium bowl.
02

Toss with the sesame oil and 1/2 teaspoon salt. Serve warm or at room temperature.
03

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.
04

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.
05

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.
06

Build the bowls: Evenly divide the wheat berries among 4 bowls. Make neat piles and/or rows of the cabbage, avocado and scallions.
07

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.

Related Tags

Wheat Berry Bowl

4.1

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 50 Mins
Total Time 70 Mins

02 Ingredients

2 sheets toasted seaweed snack

2 scallions, thinly sliced

1 firm-ripe avocado, sliced

2 cups very thinly sliced green cabbage

1 tsp. vegetable oil

8 oz. salmon

1 tbsp. sesame seeds

1 tbsp. rice vinegar

1 tbsp. mirin

2 tbsp. white miso paste

2 tbsp. mayonnaise

Kosher salt

2 tsp. toasted sesame oil

1 1/2 cups wheat berries

03 Method

Step 1

Cook the wheat berries: Bring a medium saucepan of water to a boil. Add the wheat berries, and cook until plump and tender, 35 to 40 minutes. Drain the wheat berries, and transfer them to a medium bowl.

Step 2

Toss with the sesame oil and 1/2 teaspoon salt. Serve warm or at room temperature.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Build the bowls: Evenly divide the wheat berries among 4 bowls. Make neat piles and/or rows of the cabbage, avocado and scallions.

Step 7

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.

04 Author