Seared Salmon & Freekeh Salad
with Roast Veggies, Lime Yoghurt & Mint- Gluten
- Fish
- Milk
- Crustaceans
- May contain traces of allergens
- Mollusc
If you haven't tried freekeh, you gotta give this a try. Stirring spiced roasted veggies through this protein-rich ancient grain brings it to life, while the addition of mint and zesty lime delivers a flavour-packed meal everyone will love. Topped with succulent salmon, this is a gem of a dish! *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
sweet potato
1
carrot
1
brown onion
1 sachet
ras el hanout
1 packet
freekeh
(Contains: Gluten;)
1 sachet
vegetable stock powder
½
lime
1 clove
garlic
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 bag
mint
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
1
olive oil
1 tsp
honey
15 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut sweet potato and carrot into bite-sized chunks. Cut brown onion into thick wedges. Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with ras el hanout and drizzle with the honey. Season with salt and pepper, then toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. Drain and rinse freekeh, then return to saucepan over medium heat. Add vegetable stock powder and stir to combine.
TIP: Freekeh is cooked when it has softened but still retains some bite.
While freekeh is cooking, zest lime to get a pinch, then slice into wedges. Finely chop garlic. In a small bowl, combine Greek-style yoghurt and a generous squeeze of lime juice. Season to taste. Set aside.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel, then season both sides. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. In last minute of cook time, add the butter and garlic, gently turning salmon to coat.
TIP: Patting the salmon skin dry helps it crisp up in the pan!
While salmon is cooking, pick and roughly chop mint leaves. To saucepan with freekeh, add roasted veggies, lime zest, a drizzle of olive oil and some mint (reserve a little for garnish!). Gently stir to combine. Season to taste.
Divide freekeh salad between plates. Top with seared salmon. Garnish with reserved mint. Serve with a dollop of lime yoghurt and any remaining lime wedges.
