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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

345 calories; 14 g total fat; 2 g saturated fat; 8 g polyunsaturated fat; 3 g monounsaturated fat; 52 mg cholesterol; 513 mg sodium. 882 mg potassium; 29 g carbohydrates; 4 g fiber; 6 g sugar; 26 g protein; 0 g trans fatty acid; 4063 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 59 mcg folate; 2 mcg vitamin b12; 61 mg calcium; 3 mg iron;

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Rating: Unrated
KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, ¿KAMUT¿ was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorasan wheat variety. Under the KAMUT® Brand name, khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world. KAMUT® wheat is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than most commonly consumed whole wheat - plus supporting organic agriculture and helping to preserve an ancient grain. KAMUT® khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat. KI has ongoing research to understand why ¿ it is our theory that because KAMUT® khorasan is an ancient grain, it retains the qualities that made it desirable so many years ago. Please visit the Kamut International website at www.kamut.com to learn more. And follow us on Facebook and Twitter to keep up with the latest news! My kind regards - Jamie Jamie Ryan Lockman | Regional Director ¿ North America Kamut International, Ltd. P.O. Box 4903 | Missoula, MT 59806 | USA 406.251.9418 phone | 406.251.9420 fax jamie.lockman@kamut.com | www.kamut.com
Rating: Unrated
One note about cooking KAMUT(R) wheat - It usually takes an hour + 15 minutes to cook, unless you are using the semi-pearled KAMUT(R) wheat available from Timeless Foods.