Moroccan Seared Salmon & Freekeh Salad
with Roast Veggies, Yoghurt & Parsley
Ras el hanout is one of the most diverse spice blends on the market, combining a vibrant and earthy mix of several fantastic spices. Paired with freekeh, an ancient grain hailing from the Middle East, this Moroccan salmon number will be one for the books!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
freekeh
(Contains: Gluten;)
1 sachet
vegetable stock powder
1
sweet potato
1
beetroot
1 sachet
ras el hanout
1 clove
garlic
1 bag
parsley
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk;)
½ tbs
honey
1 tsp
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiled water. 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 cook, stirring to combine. Remove from heat and set aside.
TIP: Freekeh is cooked when it has softened but still retains some bite.
• Meanwhile, cut sweet potato into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil then sprinkle with ras el hanout. Season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Finely chop garlic. Roughly chop parsley. • Pat salmon dry with paper towel (this helps the skin crisp up in the pan!), then season both sides.
• When the freekeh has 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last minute, add the butter and garlic, gently turning salmon to coat. • Remove pan from heat and add the honey, gently turning salmon to coat.
• To the saucepan with the freekeh, add roasted veggies, parsley (reserve some for the garnish!), and a drizzle of white wine vinegar and olive oil. Gently stir to combine. Season to taste.
• Divide freekeh salad with roast veggies between plates. Top with seared salmon. • Top with a dollop of Greek-style yoghurt. • Sprinkle over reserved parsley to serve. Enjoy!
