Copyright Bluebird Grain Farms LLC.

Serves 4, Preparation Time: 45 Minutes

Ingredients:

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

Method:

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!