Salmon with Roasted Fennel and Freekeh Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Preheat BBQ hot plate to high (if using).
2. Cook freekeh in pot of boiling water for about 15 minutes, until tender but still slightly chewy. While freekeh cooks, toss fennel, capsicum and a drizzle of oil on prepared tray and season with salt and pepper. Roast for about 10 minutes, until starting to caramelise.
3. While fennel is cooking, pat salmon dry and remove any pin bones. Heat a drizzle of oil in a small fry-pan on medium-high heat. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium-rare, or until cooked to your liking.
4. Set salmon aside, covered with foil, to rest for 2 minutes. While salmon cooks, prepare the rest of the salad. Roughly chop spinach and peel orange and dice 1cm. Place both in a medium bowl, along with lemon zest and juice and a drizzle of extra-virgin olive oil.
5. Drain freekeh, run under warm water, then drain well. Combine with all remaining roasted fennel and freekeh salad ingredients and season to taste with salt and pepper.
6. spoon roasted fennel and freekeh salad onto a plate and top with crispy salmon. Dollop over caper mayonnaise.