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4 people
This Rye Berry salad with smoked salmon and asparagus, celebrates the bounty of spring in the Pacific Northwest. It is creamy, full of spring flavors and tastes wonderful warm, at room temp or cold.
Ingredients
- 1 cup Bluebird Rye Berries
- 2 pounds fresh asparagus rinsed and tough ends removed
- 1 tablespoons olive oil
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1/4 cup chives minced
- 1 tablespoon capers chopped
- 1/2 teaspoon caraway seeds coursely ground in mortar and pestle or substitute fresh dill
- 1 teaspoon cider vinegar
- 4 ounces smoked salmon or salmon lox, chopped or flaked into bite sized pieces
- kosher or sea salt
Methods
- In a medium saucepan combine rye berries, a pinch of salt and 4 Cups of water.
- Cover, bring to a boil, then reduce heat and simmer for 25 – 30 minutes. Turn off the heat and leave berries in the warm water until ready to toss the salad.
- Preheat the oven to 425 degrees.
- Chop asparagus into roughly 1 inch pieces and place on a large rimmed baking sheet. Toss with olive oil and ¼ teaspoon salt. Roast in the oven for 10-12 minutes until some edges start to brown a bit.
- In a medium salad bowl mix the sour cream, Dijon, chives, capers, caraway and cider vinegar.
- Drain the rye berries and add the warm berries to the bowl with the dressing.
- Add the warm asparagus and salmon and toss to combine. Serve warm or at room temperature, or refrigerate for up to 3 days and serve cold. Garnish with additional sour cream and chives or dill.
- Kosher or sea salt to taste
