Tip: swap freekeh for brown rice or quinoa if preferred
Ingredients
½ cup uncooked freekeh
¼ cup carrots, julienned
¼ cup chopped capsicum
¼ cup chopped parsley
¼ cup chopped coriander
½ Spanish onion
1 tsp. lemon juice
1 tsp. lime juice
½ tbsp. orange juice
1 garlic cloves
½ tbsp. tamari soy sauce
1 tbsp. extra-virgin olive oil
1 tsp. fresh ginger
1 tsp. fresh chilli
1-2 tbsp. sheep’s milk yoghurt
Marinade for the salmon:
½ tbsp. lemon juice
1 tsp. lemon zest
½ tbsp. lime juice
1 tsp. lime zest
½ tbsp. orange juice
1 tsp. orange zest
2 x 150-200g salmon
Method
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.
Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl. Add room temperature freekeh and toss to combine. Whisk together lemon, orange and lime juices, tamari, ginger, garlic and chilli. Pour over salad and combine well.
Place all the citrus dressings 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.
Serve salmon on a bed of the freekeh salad and a dollop of sheep’s milk yoghurt.
This is an edited recipe extract from Falling In Love With Food by Zoe Bingley Pullin.
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