Southwestern Salmon with Wheatberries and Black Beans

3 tsp. Olive oil
1/2 medium onion,  diced
1 cup Wheatberries  (quick-cook)
4 Salmon filets (1 1/4 lbs.), thawed
1 tsp. Chile powder  (Ancho)
1/2 tea.  Cumin
1/2 tea. Salt
1 can Black Beans, drained and rinsed
1/3 cup cilantro leaves,  chopped
2 limes

Heat broiler and heat 2 tsp. Oil in a medium lidded pot, add onion and cook 5 minutes. Stir in 2 1/2 cups water and the wheatberries and bring to a boil. Simmer 15-17 minutes.
Meanwhile,  brush salmon with 1 tsp. Oil. In a small bowl, combine chili powder, cumin and a quarter teaspoon of the salt. Sprinkle over salmon and transfer to the baking sheet. Broil 6 minutes (until cooked through). Drain wheat berries and place in a large bowl. Stir in remaining quarter teaspoon of salt and black beans and cilantro. Grate zest from one of the limes. Juice that same lime. Cut remaining lime into wedges. Add one teaspoon of the lime zest as two tablespoons of the lime juice to the wheat berry mixture. Spoon onto plates and top each with a piece of salmon. Serve with lime wedges on the side.

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