New Recipes Wheat Berry Bowl with Salmon and Miso Sauce

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.
Directions for: Wheat Berry Bowl with Salmon and Miso Sauce

Ingredients

1 cups wheat berries

2 tsp toasted sesame oil

Kosher salt

2 Tbsp mayonnaise

2 Tbsp white miso paste

1 Tbsp mirin

1 Tbsp rice vinegar

1 Tbsp sesame seeds

1 (8-oz) salmon fillet (preferably with skin), cut into 4 equal pieces

1 tsp vegetable oil

2 cups very thinly sliced green cabbage (about 1/4 small head)

1 firm-ripe avocado, sliced

2 sheets toasted seaweed snack, cut into thin strips

1 lemon, quartered into wedges

Directions

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. Toss with the sesame oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The wheat berries can be cooked and refrigerated in an airtight container up to 2 days ahead. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)

2. 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.

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.

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. 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.

5. 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.