Seared Salmon & Freekeh Salad

Name: Seared Salmon & Freekeh Salad with Roast Veggies, Lime Yoghurt & Mint
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 sweet potato; 1 carrot; 1 brown onion; 1 sachet ras el hanout; 1 tsp honey; 1 packet freekeh; 1 sachet vegetable stock powder; ½ lime; 1 clove garlic; 1 packet salmon; 15 g butter; 1 bag mint; 1 packet Greek-style yoghurt

with Roast Veggies, Lime Yoghurt & Mint

Up to 180$ + Free Treats / Extras for Life

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!

Tags:

Dietitian approved

Allergens:

Gluten

•Fish

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

carrot

brown onion

1 sachet

ras el hanout

1 packet

freekeh

(Contains: Gluten;)

1 sachet

vegetable stock powder

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

olive oil

1 tsp

honey

15 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3419 kJ

Fat38.9 g

of which saturates10.9 g

Carbohydrate53.4 g

of which sugars27.5 g

Protein44.1 g

Sodium596 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

•Large Non-Stick Pan

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.