1 large red onion, chopped

1 jalapeno pepper, seeded and finely chopped

1/2 cup (125 ml ) olive oil

1 cup (250 ml) rolled spelt flakes (see note)

1 1/4 cups (310 ml ) vegetable broth or water

3/4 lb (375 g) fresh skinless salmon

2 avocados, diced

1 English cucumber, quartered lengthwise and thinly sliced

1/2 cup (125 ml) fresh cilantro, chopped

1 shallot, finely chopped

3 tbsp (45 ml) lime juice

Salt and pepper

In non-stick skillet, soften the onion and pepper in 2 tbsp (30 ml) of the oil. Set aside in a large bowl.

In the same skillet, brown the spelt for 2 minutes in 1 tbsp (15 ml) of the oil. Add the broth. Simmer, stirring frequently for 8 to 10 minutes or until the spelt has absorbed all the liquid. Stir in the onion mixture. Refrigerate for about 30 minutes or until completely cooled.

Meanwhile in the same skillet, brown the salmon over medium heat in 2 tbsp (30 ml) of the oil for about 5 minutes on each side or until the desired doneness. Season with salt and pepper. Transfer to a plate. Let cool completely.

Add the avocado, cucumber, cilantro, shallot, lime juice and the remaining oil (3 tbsp / 45 ml) to the cooled spelt mixture. Season with salt and pepper.

Break the salmon into pieces. In four serving plates, divide the salad and top with the salmon.

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