Torsk & Vegan Wheatberry Salad

Vegan Wheatberry Salad & Sauteed Cod

Add 1 cup of wheatberries and a tsp of salt to 2 cups of water and bring to a rolling boil, reduce to a low simmer, cover and let cook for an hour. Check to make sure it doesn’t burn, adding more water if necessary. Strain and rinse in cold water and set aside.

In a bowl, mix 1/4 cup of chopped onions with 1 red pepper, 1 carrot, 1 celery stalk, 1 serrano chili and 1/2 cup fresh cilantro, chopped. Squeeze the juice of 1 fresh lime and add 2 to 3 TBSP of olive oil and some salt and pepper to taste. Toss in the wheatberries and refrigerate until it’s time to serve. This makes 4 servings – but only gets better the second day.

I get frozen Alaskan cod from Schwann’s because it’s easy, convenient and delicious and it’s as close as someone in Portland can get to torsk (Arctic cod). If you live in Minnesota or North Dakota, you can probably get torsk more easily. I thawed the fillet, added 1/2 tbsp of butter to a saute pan, tossed in the cod and sprinkled salt, pepper, dill weed and paprika on it and let it cook lighting on one side for 3 minutes, turned to cook another minute on the other side and then plated. I added a large serving of the wheatberry salad on the side.

The torsk was, as always, light and flaky. The paprika gives it a nice smokiness and the dill adds a bit of freshness. The salad was crunchy and fresh with plenty of heat from the serrano and a bright tang from the limes. I love the flavor of lime and chili together and this salad was a great medium for those flavors.

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