NZ Salmon
with Freekeh Salad & Lemon Yoghurt
- Celery
- Milk
- Fish
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
Ingredients
1 sachet
Smoked Paprika
1
Red Onion
1 sachet
Vegetable Stock Powder
(Contains: Celery)
1 packet
Freekeh
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1
Mint
1
Sweet Potato
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Fish, Molluscs.)
1
Lemon
1
Beetroot
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Chop the kumara (unpeeled) and beetroot (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. Place the kumara, beetroot and red onion on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the smoked paprika. Season with a pinch of salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.
Whilst the veggies are roasting, bring the water to the boil in a medium saucepan. Rinse the freekeh. Add the freekeh to the saucepan of boiling water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until tender, 15-18 minutes. Drain and set aside. TIP: The freekeh is ready when it has softened but still retains some bite.
While the freekeh is cooking, pick and roughly chop the mint leaves. Zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the Greek yoghurt and a generous squeeze of lemon juice. Season with a pinch of salt and pepper.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the salmon with salt and pepper on both sides. When the oil is hot add the salmon, skin-side down, to the pan and cook until just cooked through, 3-4 minutes each side (depending on thickness).
In a large bowl, combine the roasted veggies, freekeh, lemon zest, a drizzle of olive oil and mint (reserve a little mint for garnish). Season to taste with pepper.
Divide the freekeh salad and salmon between plates. Drizzle with the lemon yoghurt, sprinkle with the reserved mint and serve with any remaining lemon wedges on the side.
