Seared Salmon with Leek and Rye Salad

Raw leeks make a great salad especially when mellowed in dressing. This fresh salad adds bright acidity to rich buttery fish all held together with a hearty amount of cooked rye.

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1 cup rye berries
1-2 leeks, cut into long strips or thin half moons and rinsed
2 carrots, peeled and grated
1 lemon, zest and juice
1/2 cup olive oil
10 sprigs parsley, chopped
4 portions salmon, skin on


  1. In a medium sauce pan, bring salted water to a boil
  2. Add the rye berries and cook until tender, about 25-35 minutes, then drain
  3. Combine the cut and rinsed leeks, grated carrot, lemon zest, juice, olive oil, chopped parsley, and cooked rye berries with a big pinch of salt and black pepper
  4. In a large frying pan, heat a large glug of neutral oil over high heat until just about smoking
  5. Blot the skin of the salmon dry and then sear, skin side down, until the skin is cooked through, about 5 minutes, turning down the heat to medium
  6. Flip the fish and cook 1-2 more minutes until the fish is medium rare
  7. Serve the fish with a big portion of the salad