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Pan Seared Salmon over Wheat Berries with Lemon and Herbs

Crispy skinned salmon pan seared over a bed of chewy wheat berries with a bright lemon and herb finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 skin on salmon fillets about 6 ounces each
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cloves garlic thinly sliced
  • 1 lemon zested
  • 1 tablespoon lemon juice
  • 2 tablespoons parsley chopped
  • 1 tablespoon fresh dill or tarragon chopped
  • Flaky sea salt for finishing
For the Wheat Berries
  • 1 cup cooked wheat berries
  • 1 tablespoon olive oil
  • splash chicken or vegetable stock
  • pinch kosher salt

Method
 

  1. Dry the salmon skin thoroughly with paper towels. Season both sides with salt and pepper.
  2. Warm the wheat berries. In a small saucepan, heat the olive oil over medium heat. Add the cooked wheat berries, a splash of stock, and a pinch of salt. Stir until warmed through, about 3 to 4 minutes. Keep warm.
  3. Heat a large skillet over medium high heat with olive oil. When the oil is shimmering and just starting to smoke, add the salmon skin side down. Do not move the fish.
  4. Cook skin side down for 4 to 5 minutes until the skin is deeply crisp and the flesh is opaque about two thirds up the side of the fillet.
  5. Flip the salmon. Add the butter and sliced garlic to the pan. Cook for another 2 minutes for medium, basting with the melted butter. Remove from heat.
  6. Plate. Spoon the wheat berries onto each plate. Lay the salmon skin side up on top. Finish with lemon zest, lemon juice, parsley, dill, and flaky sea salt. Serve immediately.

Notes

Wild caught Pacific salmon (king, coho, or sockeye) has the best flavor. Cook wild salmon to 120°F and farmed salmon to 125°F for medium.