Recipes and Cooking Warm Sweet Potato and Kamut Salad with Salmon and Walnuts 4.0 (7) 1 Reviews Kamut, a nutty ancient wheat grain that is a complete protein, is the base of this healthy salad recipe. Serve the kamut salad alongside salmon and walnuts for a nutritious dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 12, 2014 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 45 mins Bake Time: 20 mins Total Time: 95 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 1.25 pound fresh or frozen skinless salmon fillet, about 1-inch thick ½ cup chopped onion (1 medium) ½ cup thinly sliced celery (1 stalk) 2 teaspoon walnut oil or olive oil 2 ¾ cup reduced-sodium chicken broth ½ cup dry kamut or farro ⅓ cup dry wild rice, rinsed 1 small sweet potato, peeled and cut into 1/2-inch pieces (about 1 1/4 cups) ½ cup toasted, chopped walnuts 2 teaspoon finely shredded orange peel ½ teaspoon salt ½ teaspoon ground cumin ¼ teaspoon ground black pepper ⅛ teaspoon crushed red pepper 1 medium orange, peeled and cut crosswise into thin slices Orange wedges (optional) Toasted, chopped walnuts (optional) Directions Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Set aside. Preheat oven to 400°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, and rice. Bring to boiling; reduce heat. Cover and simmer for 35 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 salad among six serving plates. Top with salmon pieces. If desired, garnish with orange wedges and walnuts. Print Nutrition Facts (per serving) 345 Calories 14g Fat 29g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 345 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Cholesterol 52mg 17% Sodium 513mg 22% Total Carbohydrate 29g 11% Total Sugars 6g Protein 26g Vitamin C 15mg 75% Calcium 61mg 5% Iron 2.5mg 14% Potassium 882mg 19% Folate, total 58.5mcg Vitamin B-12 2.5mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.