Crispy Salmon with Freekeh Tabbouleh and Dill Caper Mayo

Crispy Salmon with Freekeh Tabbouleh and Dill Caper Mayo

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, November 1, 2015.
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Freekeh (pronounced free-kah … the name alone is great!) is an ancient grain, like other superfood heroes like quinoa and farro.

Ingredients

FREEKEH TABBOULEH

  • ¾ cup cracked freekeh
  • 1 head broccoli, stalks and florets finely diced
  • 100 g green beans, ends trimmed and finely diced
  • ¼ cup chopped mint leaves
  • ¼ cup chopped pecan nuts
  • ½ shallot, finely diced
  • Juice of 1 lemon
  • 1 tablespoon extra-virgin olive oil

DILL CAPER MAYO

  • ¼ cup mayonnaise
  • 10 g chopped capers
  • ¼ shallot, finely diced
  • Pinch of lemon zest
  • 2 teaspoons chopped dill
  • 1 teaspoon vinegar (e.g. white wine, red wine, cider)

CRISPY SALMON

  • 300 g salmon fillet
  • A few dill springs, to serve

Steps

  1. a medium pot of salted water to the boil.
  2. Cook freekeh in pot of boiling water for about 14 minutes. Add broccoli and beans and cook a further 1 minute, until greens and freekeh are tender. Freekeh should remain slightly chewy.
  3. While freekeh is cooking, prepare the rest of the meal; in a small bowl combine all dill caper mayo ingredients together and set aside.
  4. Pat salmon dry with paper towels, removing any remaining pin bones. Cut into 2–3 pieces and season both sides with salt. Heat a drizzle of olive oil in a medium fry-pan on medium to high heat. Cook salmon, skin-side-down, for 2–3 minutes until skin is crispy. Flip over and fry other side for about 2 minutes, until just cooked. Salmon is best cooked medium. Set aside, covered to rest for 2 minutes.
  5. Drain freekeh and greens and run under cold tap to refresh then drain well. Combine with all remaining freekeh tabbouleh ingredients and season to taste with salt and pepper.
  6. Divide freekeh tabbouleh between plates top with salmon. Drizzle dill caper yoghurt over salmon and freekeh. Garnish with dill.

Nutritional Information

Energy 2624 kj
627 kcal
Protein 32.8g
Carbohydrate 35.3g
Fat 38.8g