Maple-Glazed Salmon With Warm Wheat Berry Salad

• 4 cups water
• 1 1/2 cups wheat berries
• 1/2 cup finely diced carrots
• 1/2 cup finely diced celery
• 2 teaspoons olive oil, divided
• 1/3 cup dried cranberries
• 1/4 cup toasted pecans
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 pounds salmon
• 1/4 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 cups mache lettuce

1. Bring 4 cups water to boil; add wheat berries. Reduce heat and cook, uncovered, for 1 hour or until tender and most of liquid is absorbed. Drain; set aside.
2. Cook carrots and celery in 1 teaspoon oil in a large skillet over moderate heat for 3 minutes or until tender. Add wheat berries and cranberries, and cook, stirring, for 5 minutes or until hot. Transfer to serving bowl, and stir in next 4 ingredients (through pepper). Cover and keep warm.
3. Preheat oven to 450u0b0. Brush a baking sheet with 1 teaspoon olive oil; arrange salmon, skin side down. Combine maple syrup and mustard; spread on top of salmon. Roast in middle of oven for 7 minutes. Turn broiler on; broil salmon for 3-4 minutes or until golden on top. Transfer salmon to a cutting board, and cut half of it into 4 (6-ounce) pieces; reserve the rest.
4. Reserve 1 1/2 cups wheat berry mixture. Stir mache into the remaining wheat berry salad. Serve each piece of salmon on top of salad.
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water, berries, carrots, celery, olive oil, cranberries, pecans, red wine vinegar, salt, pepper, salmon, maple syrup, dijon mustard, mueche lettuce

Taken from www.myrecipes.com/recipe/maple-glazed-salmon-with-warm-wheat-berry-salad (may not work)