Featured Recipe
Cold Spelt Salad with Salmon Avocado
By Kate
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Chilled spelt flakes toasted then softened in broth. Fresh salmon pan-seared firm, flaked chunky. Avocado swapped for ripe mango chunks, adds sweetness and texture contrast. Jalapeño replaced with serrano for sharper heat. Lime juice, cucumber slices, fresh cilantro, shallots folded in last. Olive oil drizzle ties layers. Balanced salty, zesty, creamy, crisp.
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Prep:
25 min
Cook:
35 min
Total:
Serves:
4 servings
salad
seafood
healthy
lunch
Introduction
Cold spelt salad—texture contrasts, fresh herbs, pan-seared salmon chunks. No mush here, no soggy blobs of avocado. Mango adds a juicy snap, bright sweetness. Heat from serrano, a sharper kick than jalapeño, slices through richness. You want layers of flavor and textures. Toasting spelt flakes unlocks nutty aromas, acts as a flavor booster without long soaking or boiling. It absorbs broth then chills, firm and chewy. Salmon cooked gently in olive oil—the smooth sizzle, light browning signals readiness. Let it cool to retain moisture, then break into thick chunks. Everything mixed at the end, preserving juicy crisp cucumber, zip from lime, the pungent shallot. Classic technique but fresh twists; flavors punchy and nuanced.
Ingredients
About the ingredients
Spelt flakes used here instead of whole grain to save time but still deliver chewy nutty texture. Toasting before simmering extracts deeper flavor, watch carefully to avoid burning—flipped by aroma, slight color change. Broth can be vegetable or a light fish broth to deepen umami if available. Serrano chili adds a sharper, more intense spice compared to jalapeño, adjust heat by leaving in seeds or removing all. Mango ripe but firm for texture integrity. Can swap mango for avocado if creamy richness preferred but do not mix avocado until last minute—otherwise it wilts and stains the salad dull green. Fresh coriander brightens the whole dish. Shallots chosen over regular onion for their mild mild onion flavor. Lime juice adds acidity to cut fat and tie flavors, use freshly squeezed not bottled. Olive oil quality matters here; need fruity, smooth cold-pressed, not bitter overly grassy. Salt and pepper finish basic flavor profile—season gradually to taste.
Method
Technique Tips
Sweat onion and chili slowly—key to soften pungency without caramelizing. Watch pan temperature, lower heat as needed. Toasting spelt is brief, stir constantly. Broth addition after toasting cooks flakes gently—don’t let boil vigorously or grains will break down and paste form. Texture matters here, test frequently by tasting a flake. Transfer immediately to cool with onion mixture prevents overcooking spikes in temperature. Salmon cooking—dry surface for better sear, moderate heat, no poking or flipping until edges turn opaque—you want medium heat so outside crisps but inside remains juicy. Let cooked fish cool uncovered to avoid condensation moisture trapping. Folding mango cucumber mixture into spelt last keeps veggies crisp and fruity contrast. Flake salmon large, avoid overmixing salmon with salad to keep fish presentational and texture intact. Serve cold or room temp; reheat ruins texture and flavor layers. Leftovers keep salmon and salad separate for freshness. Good idea to reserve pan fond after salmon for quick pan sauce or drizzle purposes.
Chef's Notes
- 💡 Toasting spelt flakes changes aroma; you want nutty, slightly golden. Stir constantly. Avoid burning. Quick. Check color and smell.
- 💡 Properly sear salmon relies on dry skin. Heat oil, place fish skin-side down. Don't move it. Let it develop good crust. Watch edges turning opaque.
- 💡 Chilling spelt really matters. Cover tightly. Patience needed. Let flavors marry, cool completely. No soggy textures; firm and chewy finish is key.
- 💡 Mango swaps in for avocado bring sweetness; maintains texture integrity. Ripe but not mushy. Adjust quantity based on your preference. Firm is best.
- 💡 If salad wilts, don't mix avocado until serving. Substitutions okay, but avoid turning colors dull. Presentation matters. Separate serving helps.
