Chermoula Salmon with Smoked Almond Freekeh Salad

Chermoula Salmon with Smoked Almond Freekeh Salad

Ready in 25 minutes Serves 1
This dish most recently appeared in My Own Bag on Sunday, October 14, 2018.

Ingredients

Freekeh Salad

  • 50g freekeh
  • ½ broccoli
  • 1/3 bag baby spinach
  • ½ telegraph cucumber
  • 1 Tbsp lemon juice
  • 20g chopped smoked almonds

Chermoula Salmon

  • 150g salmon fillet
  • 1 tsp chermoula spice

To Serve

  • 30g chermoula mayo (optional)

Have Handy

  • olive oil
  • salt
  • pepper

Steps

  1. Cook freekeh Bring a half full kettle to the boil. Pour boiling water into a small pot with a pinch of salt and bring back to the boil. Cook freekeh in pot of boiling water for about 15 minutes, until tender with a slight bite.
  2. Prep and cook vegetables Cut broccoli into very small florets; roughly chop spinach; dice cucumber 1cm. When freekeh has 3 minutes remaining, add broccoli to pot. Drain well.
  3. Prep and cook salmon Pat salmon dry and remove any pin bones. Season and drizzle with a little oil. Coat in chermoula spice. When freekeh has 6 minutes remaining, heat a small, dry, non-stick fry-pan on medium heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook a further 2 minutes for medium, or until cooked to your liking.
  4. Make freekeh salad In a medium bowl, combine all salad ingredients with a drizzle of olive oil. Season to taste.
  5. Serve chermoula mayo on a plate and spread, then top with freekeh salad and salmon.

Nutritional Information

Energy 3290 kj
786 kcal
Protein 45.0g
Carbohydrate 43.4g
Fat 47.2g