Salmon Cakes with Beet and Wheatberry Salad

Salmon Cakes

with Beet and Wheatberry Salad

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A wheatberry is an entire wheat kernel that is cooked and eaten whole. Since the grains are minimally processed, they retain nearly all of their nutrients and are high in Vitamin E and magnesium. Store them in a cool, dry place to ensure the best flavor and texture.

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ingredients
Salmon Cakes with Beet and Wheatberry Salad
Title
  • 8 oz Salmon
  • ½ cup Whole Wheat Panko Breadcrumbs
  • 1 bunch Baby Beets
  • ½ cup Wheat Berries
  • 1 Grapefruit
  • 1 Shallot
  • 1 bunch Tarragon
  • 3 cloves Garlic
  • 1½ Tbsps Red Wine Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
1
First, put a pot of water on to boil. Then, supreme the grapefruit by removing the peel and white pith with a knife, then cut out each section. Next, smash and chop the garlic, then roughly chop the tarragon. Finely mince the shallot, then add it to a small bowl with the red wine vinegar. If your shallot is very large, you may not need the whole thing. Set everything aside.
2
Add the wheatberries to the boiling water. Cook for 10-12 minutes, or until the wheatberries are tender. Drain, then set aside.
3
Next, add the beets to a pot of cold water, then bring them up to a boil. Cook for 12-15 minutes, or until the beets can be easily pierced with a fork. Drain, then rinse with cold water. Then, peel and quarter the cooked beets.
4
While the beets and wheatberries are cooking, make the salmon cakes. Start by finely chopping the salmon, then mixing in the panko, garlic, tarragon, and a drizzle of olive oil. Season with salt and pepper to taste, then form the mixture into 4 patties.
5
Drizzle enough olive oil in a medium pan to coat the bottom and turn the heat to high. Sear the patties for 3-4 minutes per side, or until they are golden brown and cooked through. Remove from the pan, and season with salt to taste.
6
Toss the beets with the wheatberries, shallots, and vinegar, along with couple of tablespoons of olive oil. Divide the salad between two plates, then lay the salmon cakes over top. Garnish with the grapefruit, and dig in!

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1
First, put a pot of water on to boil. Then, supreme the grapefruit by removing the peel and white pith with a knife, then cut out each section. Next, smash and chop the garlic, then roughly chop the tarragon. Finely mince the shallot, then add it to a small bowl with the red wine vinegar. If your shallot is very large, you may not need the whole thing. Set everything aside.
2
Add the wheatberries to the boiling water. Cook for 10-12 minutes, or until the wheatberries are tender. Drain, then set aside.
3
Next, add the beets to a pot of cold water, then bring them up to a boil. Cook for 12-15 minutes, or until the beets can be easily pierced with a fork. Drain, then rinse with cold water. Then, peel and quarter the cooked beets.
4
While the beets and wheatberries are cooking, make the salmon cakes. Start by finely chopping the salmon, then mixing in the panko, garlic, tarragon, and a drizzle of olive oil. Season with salt and pepper to taste, then form the mixture into 4 patties.
5
Drizzle enough olive oil in a medium pan to coat the bottom and turn the heat to high. Sear the patties for 3-4 minutes per side, or until they are golden brown and cooked through. Remove from the pan, and season with salt to taste.
6
Toss the beets with the wheatberries, shallots, and vinegar, along with couple of tablespoons of olive oil. Divide the salad between two plates, then lay the salmon cakes over top. Garnish with the grapefruit, and dig in!