Cold Salmon, Spelt and Avocado Salad

Instructions

1. 1

   In non-stick skillet, soften the onion and pepper in 2 tbsp (30 ml) of the oil. Set aside in a large bowl.

2. 2

   In the same skillet, brown the spelt for 2 minutes in 1 tbsp (15 ml) of the oil. Add the broth. Simmer, stirring frequently for 8 to 10 minutes or until the spelt has absorbed all the liquid. Stir in the onion mixture. Refrigerate for about 30 minutes or until completely cooled.

3. 3

   Meanwhile in the same skillet, brown the salmon over medium heat in 2 tbsp (30 ml) of the oil for about 5 minutes on each side or until the desired doneness. Season with salt and pepper. Transfer to a plate. Let cool completely.

4. 4

   Add the avocado, cucumber, cilantro, shallot, lime juice and the remaining oil (3 tbsp / 45 ml) to the cooled spelt mixture. Season with salt and pepper.

5. 5

   Break the salmon into pieces. In four serving plates, divide the salad and top with the salmon.