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Honey-glazed salmon with beet and freekeh salad
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulge in tangy herb-infused salmon bursting with Omega-3 goodness.
Ingredients:
  • 1 bunch baby beetroot, scrubbed
  • 150g (3/4 cup) cracked freekeh, rinsed
  • 750ml (3 cups) water
  • 2 bunches asparagus, trimmed, halved
  • 36.40 gm Robust Extra Virgin Olive Oil
  • 2 1/2 tsp horseradish cream
  • 14.40 gm honey
  • 30.00 ml white balsamic vinegar
  • 15.90 gm lemon juice
  • 2 large (500g total) skinless salmon fillets
  • 125.00 ml fresh coriander leaves
  • 125.00 ml fresh dill sprigs
  • 62.50 ml fresh mint leaves,chopped
  • 2 green shallots, thinly sliced
Instructions:
  • Preheat the oven to 200C/180C fan forced. Individually wrap each beet in foil, place them on a baking tray, and roast for 30 minutes or until tender. Allow them to cool slightly before peeling.
  • Bring the freekeh and water to a boil in a saucepan over high heat. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until tender. Refresh the freekeh under cold running water and drain well.
  • Prepare a baking tray with a layer of baking paper. Arrange the asparagus on the tray. Drizzle 2 tsp of oil over the asparagus, season with your preferred seasonings. Roast in the oven for 12 minutes, or until the asparagus is tender.
  • Prepare the glaze by mixing horseradish, honey, and 2 tsp vinegar in a bowl. Then, make the dressing by combining 1 tsp of the honey mixture with the remaining vinegar, 1 tbs oil, and 1 tsp lemon juice. Season to taste and set aside. Drizzle the salmon with the remaining oil and season it. Heat a non-stick ovenproof pan over medium heat. Cook the salmon, turning it, for 3-4 minutes until golden. Remove from heat and let it sit for 1 minute. Spoon the glaze over the salmon and bake for 2 minutes for medium doneness. Transfer the salmon to a plate, flake it, and stir in the remaining lemon juice into the pan juices. Enjoy!
  • Mix freekeh, asparagus, coriander, dill, mint, shallots, and half of the dressing in a bowl. Gently stir in the beetroot. Serve the mixture on plates, top with salmon and pan juices, and finish off with a drizzle of the remaining dressing.

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