Three-grain salad with salmon
Ingredients (serves 1)
- 2 tbsp soft wheat
- 3 tbsp barley
- 2 tbsp quinoa
- 80 g fresh salmon
- 4 green asparagus
- 3 cherry tomatoes
- 70 g carrot
- Mustard
- Sherry vinegar
- Extra virgin olive oil
Method
- 1. Boil the cereals in abundant water with salt. The soft wheat and the barley must boil for thirty-five minutes and the quinoa for twenty minutes. Drain the cereals and let them cool. Set aside.
- 2. Peel and grate the carrot.
- 3. Blanch the asparagus for five minutes in boiling water. Drain and transfer to an ice bath. Strain and cut into 1-inch pieces.
- 4. Cut the cherry tomatoes in half.
- 5. Cut the salmon into large chunks. Cook over me-dium-high heat in a pan with a few drops of oil.
- 6. Make a vinaigrette with the mustard, vinegar, and olive oil.
- 7. Mix the boiled cereal with the carrot, asparagus, tomato, and pinch of salt. Garnish the salad with the salmon and season with the mustard vinai-grette.
