Citrus Marinated Salmon with Freekeh Salad

Serves: 8-12 | Prep: 5-10 minutes | Cooking: 30-45 minutes | Gluten Free

SALAD INGREDIENTS

½ cup uncooked freekeh

¼ cup carrots, julienned

¼ cup capsicum, chopped

¼ cup parsley, chopped

¼ cup coriander, chopped

½ Spanish onion

1 teaspoon lemon juice

1 teaspoon lime juice

½ tablespoon orange juice

1 garlic clove

½ tablespoon tamari soy sauce

1 tablespoon extra virgin olive oil

1 teaspoon fresh ginger

1 teaspoon fresh chilli

1-2 tablespoons sheep’s milk yoghurt, to serve

MARINADE INGREDIENTS

½ tablespoon lemon juice

1 teaspoon lemon zest

½ tablespoon lime juice

1 teaspoon lime zest

½ tablespoon orange juice

1 teaspoon orange zest

2 x 150-200g salmon

SHOPPING LIST

300-400g salmon

100g sheep’s milk yoghurt

200g freekeh

1 carrot

1 capsicum

1 bunch parsley

1 bunch coriander

1 Spanish onion

2 lemons

2 limes

2 oranges

1 garlic clove

1 knob fresh ginger

1 fresh chilli

Tamari soy sauce

Extra virgin olive oil

UTENSILS LIST

Sharp knives

Zester

Measuring cups/spoons

Small saucepan

Large bowl

Whisk

Small bowl

Serving dish

METHOD

  1. Rinse freekeh and drain. Add 1½ -2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes.
  2. Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl. Add room temperature freekeh and toss to combine.
  3. Whisk together lemon, orange and lime juices, tamari, ginger, garlic and chilli. Pour over salad and combine well.
  4. Place all the marinade ingredients in a bowl including the salmon and let it marinate for 10-15 minutes. Lightly pan-fry the salmon until slightly pink in the middle.
  5. Serve salmon on a bed of the freekeh salad with a dollop of sheep’s milk yoghurt.

Tip: Can replace freekeh for brown rice or quinoa if preferred.