Wheat Berry Bowl with Salmon and Miso Sauce

• 1 1/2 cups wheat berries
• 2 teaspoons toasted sesame oil
• Kosher salt
• 2 tablespoons mayonnaise
• 2 tablespoons white miso paste
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds
• One 8-ounce salmon fillet (preferably with skin), cut into 4 equal pieces
• 1 teaspoon vegetable oil
• 2 cups very thinly sliced green cabbage (about 1/4 small head)
• 1 firm-ripe avocado, sliced
• 2 scallions, thinly sliced
• 2 sheets toasted seaweed snack, cut into thin strips
• 1 lemon, quartered into wedges

1. Cook the wheat berries: Bring a medium saucepan of water to a boil.
2. Add the wheat berries, and cook until plump and tender, 35 to 40 minutes.
3. Drain the wheat berries, and transfer them to a medium bowl.
4. Toss with the sesame oil and 1/2 teaspoon salt.
5. Serve warm or at room temperature.
6. (The wheat berries can be cooked and refrigerated in an airtight container up to 2 days ahead.
7. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
8. Make the miso sauce: While the wheat berries cook, whisk together the mayonnaise, miso, mirin, vinegar and 1 tablespoon water in a small bowl until smooth.
9. Toast the sesame seeds: Swirl the sesame seeds in a medium nonstick skillet over medium heat until toasted and golden, about 3 minutes.
10. Pour them into a small bowl.
11. Cook the salmon: Season the salmon with salt.
12. Add the oil to the skillet, set over medium-high heat and heat the oil until it just starts to smoke faintly.
13. Arrange the salmon, skin-side down, in the skillet.
14. As the salmon cooks you'll see the dark orange flesh turn a paler orange.
15. Once the lighter color reaches about 2/3 up the side of each piece, turn the salmon over; continue to cook for about 1 minute more (for medium-rare) for thicker pieces, 30 seconds more for thinner pieces.
16. As each piece finishes, remove it from the skillet and transfer it to a plate.
17. Build the bowls: Evenly divide the wheat berries among 4 bowls.
18. Make neat piles and/or rows of the cabbage, avocado and scallions.
19. Top each with a piece of salmon and some miso sauce, a sprinkling of sesame and some seaweed-snack strips.
20. Serve each bowl with a lemon wedge.

berries, sesame oil, kosher salt, mayonnaise, white miso, mirin, rice vinegar, sesame seeds, salmon fillet, vegetable oil, very, avocado, scallions, snack, lemon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/wheat-berry-bowl-with-salmon-and-miso-sauce.html (may not work)