Chermoula Salmon with Smoked Almond Freekeh Salad

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.