Contents of your meal kit:
salmon
cracked rye berries
parsley
spinach
lemony pickled beets
citrus-caraway glaze
feta
Cookware needed: small or medium saucepan, baking sheet, mixing bowl
Finishing steps:
- Preheat your oven’s broiler.
- Place cracked rye in a saucepan and add enough water to come 1/4 to 1/3-inch above the grains. Bring to a boil, cover and reduce heat to the lowest setting. Simmer 10-15 minutes, or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes. Continue with next steps while rye is cooking.
- Line a baking sheet with foil and place salmon on the baking sheet. Season with salt & pepper.
- Remove parsley leaves from stems and roughly chop. Set aside.
- Roughly chop or tear spinach and place in the bottom of a mixing bowl. When cracked rye has rested 5 minutes off heat, fluff with a fork and add to mixing bowl with spinach. Add lemony pickled beets and their liquid, toss to combine. Season to taste with salt & pepper, set aside to let flavors combine.
- After tossing together the salad, cook salmon under the broiler for about 3-5 minutes or until the top is opaque. Drizzle with citrus-caraway glaze and return to oven for 3-5 more minutes or until cooked to your liking. Keep a close eye on the salmon to prevent the glaze from burning.
- When salmon is done, divide rye berry salad between serving plates and top with broiled salmon. Sprinkle feta and parsley over the top. Enjoy!