Mediterranean Wheat Berry and Salmon Salad

Unique and rich in flavor, yet simple to prepare, this elegant entrée delivers all the succulence that wild salmon, feta cheese, wheat berries, and fresh-picked tomatoes promise.

Makes 4 servings.

Ingredients

• 2 cups cooked hard red winter wheat berries*
• 3 tablespoons extra-virgin olive oil
• 1 3-ounce wild salmon fillet, seasoned with 1 teaspoon herbes de Provence
• ½ cup sliced, organic canned artichoke hearts
• ¼ cup sliced, jarred roasted organic red peppers
• ¼ cup sliced, pitted assorted olives
• ¼ cup organic sheep’s milk feta cheese
• ½ cup organic halved grape or cherry tomatoes
• kosher salt to taste
• black pepper to taste

* Bring 5 cups of water to a simmer in a saucepan. Add 2 cups of wheat berries, cover and cook for roughly 35 to 45 minutes. Can be made in advance.

Directions

1. In a nonstick saute pan heated over medium high heat, add 1 tablespoon of olive oil and the salmon fillet.
2. cook for 3 to 4 minutes on one side, then flip and cook for 2 minutes more.
3. Remove from pan. Add all ingredients except salmon to a large work bowl and mix.
4. Flake salmon on top of each serving.

Nutrition Facts

Serving size: 1 cup, Calories 294, Total Fat 16.4g (3.6g saturated, 22mg cholesterol), Sodium 293mg, Total Carbohydrate 28.3g, Fiber 2.8g, Protein 11.3g.