Copyright Bluebird Grain Farms LLC.
Serves 4, Preparation Time: 45 Minutes
1 Cup Bluebird Einka Berries (Bluebird’s signature name for Organic Einkorn Wheat Berries)
¼ Cup dry Arame (seaweed) soaked in cold water for 15 minutes
½ Cup roasted unsalted almonds
1.5 Tablespoons chopped shallot or onion
2 Tablespoons rice vinegar
2 Teaspoons maple syrup
½ Teaspoon sesame oil
½ Teaspoon kosher salt
4 Tablespoons olive oil
4 Tablespoons water
1 Pound salmon (4 ounces per person) sushi grade if serving raw
1 Large cucumber, sliced
*Optional toppings: pickled sushi ginger, toasted sesame seeds, sliced nori or seaweed snacks, avocado, sriracha or wasabi, soy sauce
In a medium pot with a lid, combine the Einka with 3 Cups water and a pinch of salt and bring to a boil. Then lower the heat to simmer, cover and cook for 25 minutes, until done. Drain excess water.
While Einka is cooking, prepare the almond arame dressing: Drain and rinse the arame. In a blender or food processor, combine arame, almonds, shallot, rice vinegar, maple syrup, sesame oil, and salt. Blend to a chunky paste. Then add the olive oil and 4 Tb. water, and blend into a thick dressing. Taste, and add additional sesame oil or salt to your taste.
For Salmon: If serving raw, cut into 4 equal portions and slice as thinly as you like. If cooking, sprinkle 4 filets with kosher salt and heat a large skillet over medium-high heat. Add olive oil to just coat the bottom of the skillet, then cook filets 2 minutes skin side down. Flip, and cook until just done, about another 2 minutes depending on the thickness of filets.
To Serve: Toss cooked einka with half of the almond arame dressing. Divide dressed einka between 4 bowls. Top with salmon, sliced cucumbers, and additional toppings of your choice. Add more dressing to taste at the table.
Extra dressing can be stored in the refrigerator for up to 5 days. The dressing is also great with roasted veggies, or a fall salad of kale, apple, and roasted squash!