Warm Sweet Potato and Kamut Salad with Salmon and Walnuts

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.