Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
30 mins
cook:
45 mins
bake:
20 mins
total:
1 hr 35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Set aside. Preheat oven to 400°F.

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  • 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; fat 14g; cholesterol 52mg; saturated fat 2g; carbohydrates 29g; mono fat 3g; poly fat 8g; insoluble fiber 4g; sugars 6g; protein 26g; vitamin a 4063.3IU; vitamin c 15mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 10.1mg; vitamin b6 1mg; folate 58.5mcg; vitamin b12 2.5mcg; sodium 513mg; potassium 882mg; calcium 61mg; iron 2.5mg.
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