A satisfying, complete meal. Modified from Better Homes and Gardens to increase cooking time of KAMUT® Brand Khorasan. Photo credit: Better Homes and Gardens.
1 1/4 pound fresh or frozen skinless salmon fillet, about 1-inch thick
1/2 cup chopped onion (1 medium)
1/2 cup thinly sliced celery (1 stalk)
2 teaspoons walnut oil or olive oil
2 3/4 cups reduced-sodium chicken broth
1/2 cup dry KAMUT® Brand khorasan wheat berries
1/3 cup dry wild rice, rinsed
1 small sweet potato, peeled and cut into 1/2-inch pieces (about 1 1/4 cups)
1/2 cup toasted, chopped walnuts
2 teaspoons finely shredded orange peel
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper
1 medium orange, peeled and cut crosswise into thin slices
Orange wedges (optional)
Toasted, chopped walnuts (optional)
Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Set aside. Preheat oven to 400 degrees F.
In a large saucepan cook onion and celery in hot oil over medium heat for 4 to 6 minutes or until vegetables start to brown, stirring occasionally.
Carefully add broth, KAMUT® wheat and wild rice. Bring to boiling; reduce heat. Cover and simmer for 50 minutes. Stir in sweet potato. Cook, covered, about 5 minutes more or until KAMUT®, rice, and potato are tender. Remove from the heat and let stand, covered, for 5 minutes. Stir in walnuts and orange peel.
Meanwhile, place salmon on a parchment paper-lined baking sheet. In a small bowl combine salt, cumin, black pepper, and crushed red pepper. Sprinkle evenly over salmon. Lay orange slices on salmon.
Cover salmon with foil and bake for 10 minutes. Uncover and bake for 10 to 15 minutes more or until salmon flakes easily when tested with a fork.
Remove orange slices from salmon. Cut salmon crosswise into six equal pieces. To serve, divide KAMUT® wheat salad among six serving plates. Top with salmon pieces. If desired, garnish with orange wedges and walnuts.
Recipe modified to increase cooking times.
Original post here.