Salmon

Hot smoked salmon and freekeh salad

Name: Hot smoked salmon and freekeh salad
Yield: 4
Ingredients: 1 cup (165g) freekeh; 1/4 cup (60ml) extra virgin olive oil; 1 tbs honey; Finely grated zest and juice of 1 lemon; 1/3 cup (35g) goji berries (from health food stores and selected supermarkets); 1/3 cup (55g) golden raisins; 1/4 cup (40g) each sunflower seeds and pumpkin seeds (pepitas); 1/4 cup (40g) chopped roasted almonds; 1/2 bunch at-leaf parsley, leaves chopped, plus extra to serve; 1/2 cup chopped coriander leaves, plus extra whole leaves to serve; 50g unsalted butter; 2 tbs apple cider vinegar; 4 x 150g hot-smoked salmon fillets

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by Shannon Bennett

Chef

Aug 13, 2016

Feel like a healthy meal without slaving in the kitchen all day? This super easy recipe is healthy and will impress the whole family.

1 cup (165g) freekeh
1/4 cup (60ml) extra virgin olive oil
1 tbs honey
Finely grated zest and juice of 1 lemon
1/3 cup (35g) goji berries (from health food stores and selected supermarkets)
1/3 cup (55g) golden raisins
1/4 cup (40g) each sunflower seeds and pumpkin seeds (pepitas)
1/4 cup (40g) chopped roasted almonds
1/2 bunch at-leaf parsley, leaves chopped, plus extra to serve
1/2 cup chopped coriander leaves, plus extra whole leaves to serve
50g unsalted butter
2 tbs apple cider vinegar
4 x 150g hot-smoked salmon fillets

Method

1.

Bring a large pan of water to the boil over high heat. Add freekeh, reduce heat to medium-low and simmer for 25 minutes or until tender. Drain. Cool completely.
2.

Combine oil, honey and zest and juice in a bowl. Season. Toss through freekeh, goji berries, raisins, seeds, almonds and herbs. Melt butter in a pan over medium-high heat. Cook for 5-6 minutes until beginning to brown. Stir through vinegar.
3.

Spread freekeh mixture over a platter and ake over salmon. Spoon over butter vinaigrette and top with coriander leaves.