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Salmon with pea puree and freekeh salad
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Prep Time:
510 minutes
Cook Time:
35 minutes
Total Time:
545 minutes
Impress guests or whip up a quick dinner with this easy and delicious salmon dish. Serve with pea puree and freekeh salad for a complete meal in no time.
Ingredients:
  • 180g (1 cup) freekeh, rinsed, drained
  • 490g (3 1/4 cups) frozen peas
  • 40.00 gm water
  • 250.00 ml fresh mint leaves, coarsely chopped
  • 250.00 ml fresh continental parsley leaves, coarsely chopped
  • 125.00 ml fresh dill sprigs, coarsely chopped
  • 50g pistachio kernels, toasted, coarsely chopped
  • 4 (about 150g each) salmon fillets
  • 4.60 gm extra virgin olive oil
  • Lemon wedges, to serve
  • 125ml (1/2 cup) red wine vinegar
  • 1 garlic clove, peeled, bruised
  • 40.00 gm caster sugar
  • 3.60 gm sea salt
  • 1/2 tsp whole black peppercorns
  • 60.00 gm water
  • 1 small bunch radishes, thinly sliced
  • 2 sprigs fresh dill
  • 60ml (1/4 cup) extra virgin olive oil
  • 31.50 gm pickling juice
  • 21.00 gm fresh lemon juice
  • 8.85 gm Dijon mustard
  • 1 garlic clove, crushed
  • 1.25 gm caster sugar
Instructions:
  • To prepare the pickled radish, combine vinegar, garlic, sugar, salt, peppercorns, and water in a small saucepan over low heat. Cook and stir for 3-4 minutes until sugar dissolves. Let cool for 5 minutes. Place radish and dill in a sterilised heatproof jar, then pour over the vinegar mixture. Allow it to cool, then refrigerate for at least 8 hours or overnight to pickle.
  • Prepare the freekeh in a large saucepan of boiling salted water as per the packet instructions until al dente. Drain, rinse with cold running water, and transfer to a large bowl, setting it aside.
  • In a microwave-safe bowl, combine peas and water. Microwave on High for 4 minutes until tender. Refresh under cold water, drain, and set aside 1⁄4 cup of peas. Add 1 tablespoon of mint to the rest of the peas, season to taste, and puree until smooth using a stick blender.
  • Make the dressing by adding all ingredients into a jar with a screw-top lid, then shake well to mix.
  • Combine parsley, dill, pistachios, remaining mint, and 2⁄3 cup drained pickled radish with the freekeh, tossing everything together.
  • Preheat a large non-stick frying pan over medium-high heat. Drizzle oil over the salmon and rub to coat, then generously season the skin. Sear the salmon skin-side down for 3-4 minutes until crispy, then flip and cook for 2 more minutes for medium doneness, or longer according to your preference.
  • Plate the salmon alongside the pea puree, reserved peas, freekeh salad, lemon wedges, and the rest of the radish pickle.

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