4 oz Salmon filet, skin on
1/3 cup Cilantro leaves
1/3 cup Fresh dill
1 tsp Miso paste
2 tsp Honey
1 tbsp Dijon mustard
3 tbsp Extra-virgin olive oil, divided
Kosher salt & fresh ground pepper, to taste
3 tbsp Extra-virgin olive oil
2 Garlic cloves, chopped
1 cup Shiitake mushrooms, stemmed & chopped
1/2 cup Cracked wheat
1/2 cup Coconut milk, or oat milk
2 tbsp Grated parmesan cheese
1/2 cup Peas
1 tbsp Cilantro
1 tbsp Fresh dill
1 Lime, juiced
Kosher salt & fresh black pepper, to taste
For the Salmon:
Create a slit cut in the salmon lengthwise, leaving the skin intact and not fully separating the fillet. Take the cilantro and dill, and stuff it into the cut of the salmon.
Mix together the miso, mustard, honey, juice from 1⁄2 a lime, and 1 tablespoon of olive oil in a bowl until well blended.
Brush the salmon filet with the glaze. In a medium nonstick saute pan over medium heat, add 2 tablespoons of olive oil. Put the salmon in the pan, skin side down, and sear for approximately 5 minutes. Turn off heat, brush the salmon with glaze, and squeeze half a lime onto the fish. Flip the fish, and let cook on the hot pan for another few minutes. Remove from the heat and prepare to serve.
For the Wheat:
Soak the wheat for 5 minutes and strain.
In a small pot, simmer the wheat on medium heat for 5 minutes in water.
In a medium saucepan, add the olive oil, garlic, and mushrooms, and saute for 3 minutes.
Add the cracked wheat and coconut milk, stirring it together. Then add the grated parm, peas, salt and pepper, cilantro, dill, and squeeze in juice from 1 lime.
Turn off the heat, and continue to stir for a few minutes. Then, remove from heat and prepare for serving.
Spoon onto a plate and top with salmon. Ready to serve.