Wheat Berry Bowl PT70M https://img2.recipesrun.com/201907/2019/1105/2b/8/663144/300x200x90.jpg 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. 4 servings 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
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    Wheat Berry Bowl

    4.7

    ( By Tracy )

    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.
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    Wheat Berry Bowl
      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
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      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
      Tracy Tracy
      647 Recipes

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