Spelt Salmon Salad

Ingredients

• 200 g pre-cooked spelt grains
• Salt
• 200 g frozen edamame in pods
• 300 g grapefruit (1 grapefruit)
• 20 g Coriander (1 bunch)
• 20 g mint (1 bunch)
• 10 g ginger (1 piece)
• 1 tsp Honey
• 3 tbsp vegetable broth
• 2 tbsp olive oil
• Pepper
• Cayenne pepper
• 500 g salmon fillet (4 fillets)
• 1 tsp lemon juice

Instructions

1. 1.

   Cook spelt in double the amount of salted water for about 20 minutes until firm, then let cool.

2. 2.

   Meanwhile cook edamame in boiling salted water for about 10–12 minutes, drain and set aside.

3. 3.

   Peel grapefruit with a knife so that only the white pith is removed. Cut fruit into segments from the separating membranes, catching the juice. Wash herbs, pat dry and strip leaves. Combine all ingredients.

4. 4.

   Peel and finely chop ginger. Whisk together grapefruit juice, honey, broth and 1 tbsp oil. Season with salt, pepper and cayenne pepper.

5. 5.

   Pat salmon dry, drizzle with lemon juice. Heat remaining oil in a pan, sear salmon for 5 minutes on each side. Season with salt and pepper. Flake salmon and place on the salad, pour dressing over it and serve.