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1 1/2 C spelt berries
6 C low sodium Chicken or vegetable stock
¼ C maple syrup
1 shallot, minced
¼ C white wine vinegar
3 T low sodium soy sauce
1 T Dijon mustard
1 C extra virgin olive oil
½ bunch scallion, chopped fine
¼ C parsley, minced
½ C hazelnuts, toasted and chopped (or substitute other tree nuts)
6 C arugula, washed and spun dry
Salt and pepper to taste
6 6 oz pieces center cut salmon fillets without skin
1.) Rinse spelt berries in cold water and drain. In a large saucepan bring 6 C stock to a boil. Add spelt. Cover, reduce heat and simmer for 60 -70 minutes until grains are cooked through but still chewy. Take care to add additional water if necessary to keep spelt berries covered. Drain well and set aside.
2.) Prepare vinaigrette: In a small bowl whisk together chopped shallot, maple syrup, soy sauce, Dijon, and white wine vinegar. In a slow stream, whisk in olive oil. Whisk until emulsified. Set aside.
3.) In a large bowl, combine cooked spelt, parsley, scallion, chopped nuts and ½ C vinaigrette. Season to taste with salt and pepper. Set aside.
4.) Prepare salmon: Heat saute pan over medium high heat. Pat salmon dry with paper toweling. Lightly brush fillet with extra virgin olive oil or spray lightly with olive oil pan spray. Season with salt and pepper. Sear the salmon until lightly browned and fish can be turned easily, about 3-4 minutes. Flip fillets and continue cooking until fillets are cooked through. Remove from pan and brush tops with 2 T of prepared vinaigrette.
5.) In the same skillet heat remaining vinaigrette until just warmed. In a separate bowl, combine arugula, spelt mixture and just enough warmed vinaigrette to coat. Adjust salt and pepper.
6.) Divide salad among 6 plates and top with salmon. Drizzle salads with any remaining vinaigrette.