Maple-Glazed Salmon with Warm Wheat Berry Salad

Ingredients

• 0.5 cup carrots diced finely
• 0.5 cup celery diced finely
• 0.3 cup dijon mustard 
• 0.3 cup cranberries dried
• 2 cups mâche lettuce 
• 0.3 cup maple syrup pure
• 2 teaspoons olive oil divided
• 0.3 cup pecans toasted
• 0.3 teaspoon pepper 
• 2 tablespoons red wine vinegar 
• 3 pounds salmon 
• 0.3 teaspoon salt 
• 4 cups water 
• 1.5 cups wheat berries 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• broiler
• cutting board

Directions

1. Bring 4 cups water to boil; add wheat berries. Reduce heat and cook, uncovered, for 1 hour or until tender and most of liquid is absorbed.
2. Drain; set aside.
3. Cook carrots and celery in 1 teaspoon oil in a large skillet over moderate heat for 3 minutes or until tender.
4. Add wheat berries and cranberries, and cook, stirring, for 5 minutes or until hot.
5. Transfer to serving bowl, and stir in next 4 ingredients (through pepper). Cover and keep warm.
6. Preheat oven to 45
7. Brush a baking sheet with 1 teaspoon olive oil; arrange salmon, skin side down.
8. Combine maple syrup and mustard; spread on top of salmon. Roast in middle of oven for 7 minutes. Turn broiler on; broil salmon for 34 minutes or until golden on top.
9. Transfer salmon to a cutting board, and cut half of it into 4 (6-ounce) pieces; reserve the rest.
10. Reserve 1 1/2 cups wheat berry mixture. Stir mche into the remaining wheat berry salad.
11. Serve each piece of salmon on top of salad.