November 12, 2010

Rye and Salmon Salad with Capers and Lemon

For us Finns rye is our staple grain. We are brought up eating rye bread with a rye flour content of around 70-80% (compared to some bread sold as "rye" bread in Australia might have around 20% rye flour, rest is wheat). When I was small white (wheat) bread was something my mum didn't even consider as 'real' bread and would very rarely buy it. At school all kids from primary school through to high school get a free warm meal every day and rye bread is always part of this meal.

I was so excited to find rye grain at my local health food store. I really recommend you give it a go if you happen to find it, and use it in warm salads where you'd normally use rice. It's so earthy and wholesome! In this warm salad, I've combined the rye with some lovely fatty salmon and a tangy, vinegary dressing.

Rye and Salmon Salad with Capers and Lemon

350g salmon fillet
Himalayan pink rock salt
freshly ground black pepper
1 tbsp French capers
1/2 lemon, finely sliced

1,5 cups organic rye grain
2 tbsp organic apple cider vinegar
2 tbsp lemon extra-virgin olive oil
1/4 tsp dry mustard
1/4 lemon, juiced
freshly ground black pepper

Preheat the oven to 180C. Place the salmon fillet in an oven dish and season with salt and pepper. Add the capers on top of the fillet and arrange the lemon slices on top of the capers. Cook for 20-30 minutes or until it's just cooked through. Remove from the oven and let cool slightly.

In the mean time, cook the rye in plenty of boiling water for about 20-30 minutes or until tender (there will still be a bite to it). Drain and place in a large bowl. In a separate bowl, whisk together the apple cider vinegar, lemon olive oil and dry mustard. Pour on the warm rye and stir through. Season with some black pepper and extra lemon juice. Break the salmon into bite size pieces and fold them together with the capers through the rye. Serve warm.