Smoked Salmon + Wheat berry Salad
- Grapefruit Vinaigrette
1 tbsp. dijon mustard
2 tbsp. lemon juice
2 tbsp. grapefruit juice
1 tbsp. minced shallot
1/4 teaspoon minced garlic
1 teaspoon grated grapefruit zest
1/2 tbsp. salt
1/4 teaspoon sugar
1 cup canola oil
1 cup wheat berries, rinsed
3 each kaffir lime leafs
1/2 cup red quinoa
1/2 cup white quinoa
1/2 cup couscous
1/4 cup grapefruit juice
1/4 cup extra virgin olive oil
Kosher salt and fresh cracked black pepper
Use your own cured and smoked recipe or 8 oz of already prepared smoked salmon.
Fleur de sel
1/4 cup calabrian chili crushed to a pulp in mortar and pestle with a little olive oil
Fresh fennel fronds
- Make the grapefruit vinaigrette.
Place all ingredients in a mixing bowl except oil. Slowly drizzle in oil while whisking vigorously to emulsify. Set aside in the refrigerator to marinate and develop flavor.
- Cook the grains
Place the wheat berries in a pot with 2 cups of water and 1 kaffir lime leaf. Bring to a boil. Reduce to a simmer for 1 to 1 & 1/2 hours, until tender and chewy. Drain and set aside.
Place the red and white quinoa in a saucepan and add 2 cups of water with another kaffir lime leaf. Season with salt. Bring to a boil. Then reduce heat and simmer for 15-18 minutes, until tender. Transfer to a plate and set aside.
Place couscous in a large heat proof mixing bowl. Combine 2/3 cup of water in a sauce pan, bring to a boil, then pour hot seasoned water over the couscous. Cover and let sit for 5 minutes.
Discard all kaffir lime leafs, and add the wheat berries and quinoa to the couscous in the mixing bowl. Dress with grapefruit vinaigrette and extra grapefruit juice if needed.
- Prepare the citrus
Use a sharp knife to slice off the rind and pith from the grapefruits. Cut between the membranes to free the grapefruit segments.
Place the cooled smoked salmon over the mixed grains, garnished with grapefruit segments and crushed chili and chili oil. Season with fleur de sel and garnish with basil, fennel fronds and thyme.