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Salmon Salad with Wheat Berries

Recipe byloubab


4 anchovy fillets
3 tbsp capers
1 tbsp minced garlic
¾ cup chopped fresh Italian parsley
1 tbsp chopped fresh basil
1 tbsp chopped fresh sage juice and zest from 1 lemon
1 tbsp red wine vinegar
¼ cup olive oil
1 lb skinless salmon fillet with salt and pepper
2 ¼ cups cooked wheat berries
2 cups chopped yellow and orange peppers
2 cups cherry tomatoes, sliced in half
2 shallots, thinly sliced
10 cured black olives, pitted and chopped


Makes 6 servings
Prep Time

Prep to table time: 20 minutes


1. To make salsa verde, finely chop anchovies and capers; combine with herbs, lemon zest and juice, vinegar and oil. Set aside.2.Heat a fry pan over medium-high heat. Season salmon with salt and pepper and lightly spray with oil. When pan is hot, sear salmon presentation-side down. Continue to cook for 4 minutes. Turn fish over and continue to cook an additional 4 minutes or until fish flakes easily. Remove fish from pan and cover lightly with foil.3.Combine wheat berries, peppers, tomatoes, shallots and olives; add 1/4 cup of salsa verde and toss. Pour salad onto a serving platter and top with cooked salmon. Drizzle remaining salsa verde over fish and serve.
Nutrients Per Serving

309 calories, 16 g fat, 63 mg calcium, 410 mg sodium, 21 g carbohydrates, 4 g fibre, 21 g protein. High source of fibre. Excellent source of vitamins B6, B12, C and K, riboflavin, niacin, folate and selenium. Good source of iron. Source of calcium and omega-3.



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