Crispy Salmon with Freekeh Tabbouleh and Lemon-Caper Yoghurt Dressing

Steps

1. a small pot of salted water to the boil.
2. Cook freekeh in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain and refresh under cold water.
3. While freekeh cooks, prepare remaining tabbouleh ingredients; dice cucumber 0.5cm; remove seeds from capsicum and finely dice; finely slice spring onions and finely chop herbs.
4. Combine all in a large bowl with vinegar, oil and cooked freekeh. Season to taste with salt and pepper and toss to combine.
5. In a small bowl, combine all lemon-caper yoghurt dressing ingredients and whisk together with a fork until smooth.
6. Heat a drizzle of oil in a small fry-pan on medium to high heat. Pat salmon dry with paper towels, remove any pin bones and cut into 2–3 pieces. Season with salt on both sides. Cook, skin-side-down, for about 3 minutes until skin is brown and crispy. Flip over and cook for a further 1–2 minutes until just cooked through. Remove from pan and cover with foil to rest for a few minutes.
7. Spoon some freekeh tabbouleh onto each plate. Top with a piece of salmon and dollop over lemon-caper yoghurt dressing. Garnish with parsley.