Three-grain salad with salmon
Ingredients (serves 1)
  • 2 tbsp soft wheat
  • 3 tbsp barley
  • 2 tbsp quinoa
  • 80 g fresh salmon
  • 4 green asparagus
  • 3 cherry tomatoes
  • 70 g carrot
  • Mustard
  • Sherry vinegar
  • Extra virgin olive oil
  • 1. Boil the cereals in abundant water with salt. The soft wheat and the barley must boil for thirty-five minutes and the quinoa for twenty minutes. Drain the cereals and let them cool. Set aside.
  • 2. Peel and grate the carrot.
  • 3. Blanch the asparagus for five minutes in boiling water. Drain and transfer to an ice bath. Strain and cut into 1-inch pieces.
  • 4. Cut the cherry tomatoes in half.
  • 5. Cut the salmon into large chunks. Cook over me-dium-high heat in a pan with a few drops of oil.
  • 6. Make a vinaigrette with the mustard, vinegar, and olive oil.
  • 7. Mix the boiled cereal with the carrot, asparagus, tomato, and pinch of salt. Garnish the salad with the salmon and season with the mustard vinai-grette.