This time of year chef Amy Loveless uses frozen raspberries for chutney. In the summer, she makes it with black currants, blackberries, or blueberries. The chutney is a bit tart to balance the richness of the salmon. Start the wheat berries a day in advance.
|2/3||cup wheat berries|
2. The next day, add salt to the berries and bring the mixture to a boil. Lower the heat, cover, and simmer over very low heat for 1 1/2 hours or until tender but still chewy.
3. Cool in cooking liquid. Drain. Measure 1 1/2 cups and set aside for salad. Put remaining wheat berries in a bowl.
|1||bag (12 ounces) frozen unsweetened raspberries|
|1/2||fresh jalapeno pepper, seeded and finely chopped|
|1||clove garlic, finely chopped|
|1||piece (1 1/4-inches) fresh ginger root, grated|
|1/3||cup sugar, or to taste|
|5||tablespoons apple cider vinegar|
|Pinch of salt|
2. Set a strainer over a bowl. Rub the chutney through it; discard the solids.
|4||pieces boneless salmon (1 1/2 to 2 pounds total)|
|Salt and pepper, to taste|
|1||bunch arugula, trimmed|
|1/4||cup olive oil|
|1||cucumber, cut into matchsticks|
|1/4||cup canola oil|
2. Heat a heavy 14-inch skillet with a heatproof handle over high heat. Season the salmon with salt and pepper.
3. While the pan heats, in a bowl toss the arugula with the olive oil, salt, and pepper. Toss. Add cucumber and 1 1/2 cups wheat berries. Toss again.
4. When the skillet is quite hot, add the canola oil. Place the salmon pieces, skin side down, in the pan. They should not touch. Sear for 3 minutes or until the skin is beginning to crisp. Transfer the skillet to the oven. Roast the salmon for 10 minutes or until it is cooked through and the skin is almost black.
5. Divide the arugula salad among 4 dinner plates. Loosen the salmon from the skillet. Set a piece, skin side up, on each salad. Drizzle chutney over the salmon and salad. Serve with the remaining chutney and wheat berries.
Adapted from Dream Away Lodge