Seared Salmon & Mixed Grain Salad
with Lemon Yoghurt & Roasted Veggies
- Fish
- Milk
- Gluten
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Red Onion
1 packet
Mint
280 g
Salmon
(Contains: Fish)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1
White Turnip
1
Leek
1 packet
Freekeh
(Contains: Gluten)
1
Lemon
Nutrition
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain, and rinse. TIP: The freekeh is cooked when it has softened but still retains some bite.
• Thickly slice leek. Cut turnip into bite-sized chunks. Cut onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle with garlic & herb seasoning. Toss to coat, then roast until tender, 25-30 minutes.
• Meanwhile, pick and roughly chop mint leaves. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and a generous squeeze of lemon juice. Season with a pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• To the freekeh, add the roasted veggies, lemon zest, mint, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide freekeh salad between plates. Top with seared salmon. • Drizzle with lemon yoghurt and serve with any remaining lemon wedges. Enjoy!
