Ingredients
- 1 cup Bluebird Einkorn berries
- 1/4 cup dry Arame (seaweed) soaked in cold water for 15 minutes
- 1/2 cup unsalted almonds roasted
- 1 1/2 tablespoons shallot or onion chopped
- 2 tablespoons rice vinegar
- 2 teaspoons maple syrup
- 1/2 teaspoon sesame oil
- 1/2 teaspoon kosher salt
- 4 tablespoons olive oil
- 4 tablespoons water
- 1 pound salmon (4 ounces/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
Methods
- In a medium pot with a lid, combine the Einkorn 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.
Dressing
- 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.
Salmon preparation
- 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.
Assembly
- Toss cooked einkorn with half of the almond arame dressing. Divide dressed einkorn 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!
