Salmon

Paprika and honey-glazed salmon with freekeh

Name: Paprika and honey-glazed salmon with freekeh
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 cups (330g) freekeh; 1 tbs smoked paprika (pimenton); 1/3 cup (80ml) runny honey; 1/3 cup (80ml) extra virgin olive oil; 600g whole skinless salmon fillet, pin-boned; 1 medium zucchini, thinly sliced (we used a mandoline); 1 cup fresh or frozen peas, blanched, refreshed; 1/3 cup (80ml) sunflower oil; 4 garlic cloves, thinly sliced; Dill sprigs, to serve; 2 tbs sour cream; Juice of 1 lime; 2 tbs extra virgin olive oil

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10m

45m

Freekeh with paprika and honey-glazed salmon

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by Phoebe Wood

Feb 22, 2018

Looking for an easy high-fibre, low-GI midweek meal? Well look no further.

2 cups (330g) freekeh
1 tbs smoked paprika (pimenton)
1/3 cup (80ml) runny honey
1/3 cup (80ml) extra virgin olive oil
600g whole skinless salmon fillet, pin-boned
1 medium zucchini, thinly sliced (we used a mandoline)
1 cup fresh or frozen peas, blanched, refreshed
1/3 cup (80ml) sunflower oil
4 garlic cloves, thinly sliced
Dill sprigs, to serve

Lime & sour cream dressing

2 tbs sour cream
Juice of 1 lime
2 tbs extra virgin olive oil

Method

1.

Place freekeh in a saucepan and cover with 6 cups (1.5L) cold water. Place over medium heat and bring to the boil. Reduce heat to low, cover and simmer for 25 minutes or until liquid is completely absorbed. Cover and set aside to cool completely.
2.

Preheat oven to 200°C. Combine honey, paprika and olive oil in a bowl. Line a baking tray with baking paper and add salmon. Rub paprika mixture over salmon to coat. Season with salt flakes. Roast for 15 minutes for medium. Set aside, loosely covered with foil, to rest for 5 minutes.
3.

Combine zucchini, peas and freekeh in a bowl and toss to combine. Set aside.
4.

Heat sunflower oil in a frypan over medium-high heat. Add garlic and cook, stirring, for 2-3 minutes or until crisp and golden. Remove with a slotted spoon and set aside to drain on paper towel.
5.

For lime and sour cream dressing, whisk all ingredients together in a bowl with 2 tbs cold water. Season well. Toss salad with dressing and some dill sprigs. Transfer to a serving dish and top with salmon and marinade. Scatter over garlic chips and remaining dill.