Kamut Bowl with Crispy Salmon Skin, Cucumber, and Dill Pickle Vinaigrette

Ingredients

• •1 cup cooked kamut grains
• •2 fillets salmon with skin on
• •1 large cucumber, thinly sliced
• •3 tablespoons dill pickle juice
• •2 tablespoons extra virgin olive oil
• •1 tablespoon fresh dill, chopped
• •1 tablespoon Dijon mustard
• •1 teaspoon honey
• •2 cups mixed greens
• •¼ cup diced dill pickles
• •to taste Salt and pepper

Directions

1. 1Pat salmon fillets dry and season skin-side with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook salmon skin-side down for 4-5 minutes until skin is crispy, then flip and cook 2-3 minutes more.
2. 2While salmon cooks, whisk together pickle juice, remaining olive oil, mustard, honey, and fresh dill in a small bowl to make the vinaigrette.
3. 3Divide cooked kamut between two bowls and top each with mixed greens.
4. 4Arrange cucumber slices and diced pickles on top of the greens.
5. 5Place a salmon fillet on each bowl and drizzle generously with the dill pickle vinaigrette.
6. 6Serve immediately while salmon is warm.

💡 For crispy salmon skin, start with a dry cold-to-medium pan and let fat render gradually; rushing high heat burns skin before it becomes evenly crisp.

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