I have been eating different versions of this meal a lot lately. I swap out a different grain, green or protein to keep it interesting. There is a similar idea over
, to give you more ideas. I like to keep all the components on hand for a couple days' lunches: some cooked grain, some washed and chopped greens and some cooked salmon, to throw it together fast. I sometimes eat it hot and wilt the greens a little, sometimes cold like a salad. Infinitely variable.
Cooking note: I didn't include the amounts in the recipe; it is very flexible. I use about 1/2 of a salmon fillet per serving, about 1/2 cup of grain and a big handful of arugula. Use as much of each as you like!
salmon, arugula and kamut bowl:
large handful parsley
2 cloves garlic
1/4 of one preserved lemon
kamut, cooked until tender, but still
olive oil and lemon juice
crumbled goat cheese
Puré parsley, garlic and lemon in a food processor into a paste. Place salmon fillets on a large piece of parchment paper, smear salmon with parsley paste and wrap parchment around salmon into a bundle, fasten with twine if you like. Bake at 400 degrees for 15 to 20 minutes, or until salmon is flaky in the thickest part.
In a large bowl, place kamut, a large handful of arugula and a half a fillet of salmon. Drizzle with oil and lemon juice. Sprinkle goat cheese on top. Season with a little salt and pepper if you like.