Recipe: Glazed Salmon over Pineapple Wheat Berry Salad

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For Wheat Berry Salad:

  • 1 cup wheat berries
  • 3 cups water
  • 6 tablespoons pineapple salsa
  • 3 cups arugula

For Salmon:

  • 18 ounces fresh salmon fillet cut into six 3-ounce servings
  • 2 tablespoons maple syrup
  • 2 teaspoons spicy brown mustard
  • 1/3 cup pineapple, diced
  • 1 fresh jalapeno (seeds removed), diced
  • 1 pinch kosher salt
  • teaspoon ground black pepper
  • 3 tablespoons green onions, thinly sliced


  1. Place wheat berries in bowl filled with cold water and let soak overnight.
  2. Rinse wheat berries thoroughly and drain. Place in a saucepan with 3 Cups water, and bring to a boil. Cover saucepan and simmer for about 1 hour, until grains are tender and chewy. Drain and cool completely.
  3. Combine pineapple salsa with wheat berries and arugula.
  4. Preheat oven to 350 degrees.
  5. In small skillet, whisk together maple syrup, mustard, pineapple and jalapenos. Simmer over low heat until pineapple is tender. Remove from stove and set aside.
  6. Season salmon with salt and pepper, brush maple syrup glaze on salmon (reserving some for garnish) and bake for 12 minutes.
  7. Serve fish over wheat berry salad and drizzle remaining glaze on top. Garnish with green onions.

Nutrition facts per serving (Serves 6):

280 calories, 5.7g fat, 1.1g saturated fat, 38.3mg cholesterol, 432.7mg
sodium, 33.6g carbohydrates, 4g fiber, 9.2g sugar, 22.1g protein

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