Cold Salmon, Spelt and Avocado Salad
Cold Salmon, Spelt and Avocado Salad
Ingredients
- 1 large red onion, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 cup (125 ml ) olive oil
- 1 cup (250 ml) rolled spelt flakes (see note)
- 1 1/4 cups (310 ml ) vegetable broth or water
- 3/4 lb (375 g) fresh skinless salmon
- 2 avocados, diced
- 1 English cucumber, quartered lengthwise and thinly sliced
- 1/2 cup (125 ml) fresh cilantro, chopped
- 1 shallot, finely chopped
- 3 tbsp (45 ml) lime juice
- Salt and pepper
Instructions
- In non-stick skillet, soften the onion and pepper in 2 tbsp (30 ml) of the oil. Set aside in a large bowl.
- 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.
- 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.
- 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.
- Break the salmon into pieces. In four serving plates, divide the salad and top with the salmon.
Cold Salmon, Spelt and Avocado Salad