No need for a pita in this tasty Middle Eastern-Spiced Salmon Freekeh Salad. Juicy salmon filets are tossed in Middle Eastern spices and rest atop tender freekeh, paired sweet roasted veggies and a DIY lemon garlic dressing.
/ serving 4 people
/ serving 4 people
Salmon Fillets, skinless(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Mayonnaise(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)
Shawarma Spice Blend
Vegetable Broth Concentrate
Salt and Pepper*
Before starting, preheat your broiler to high and wash and dry all produce. Bring 4 cups water and broth concentrate to a boil over high heat in a medium pot. Meanwhile, toss together tomatoes, corn, half the Shawarma Spice Blend and 2 tsp oil on a baking sheet. Season with salt and pepper. Broil in middle of oven, stirring halfway through cooking, until golden, 7-8 min.
While veggies broil, add freekeh to the pot with broth. Reduce heat to medium-high. Cover and cook, until freekeh is tender and liquid is absorbed, 15-17 min. Meanwhile, pat salmon dry with paper towels. Sprinkle over remaining Shawarma Spice Blend, then season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then salmon. Cook, until golden-brown and cooked through, 4-5 min per side.**
While salmon cooks, roughly chop parsley. Zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic. Stir together mayo, lemon zest, 1/2 tsp garlic and 1 tbsp lemon juice in a small bowl. Season with salt and pepper.
When freekeh is tender, remove the pot from heat. Drain excess water and return to the same pot. Stir in broiled veggies and half the parsley. Season with salt and pepper.
Divide freekeh between plates and top with salmon. Dollop with lemon garlic dressing and sprinkle over remaining parsley. Squeeze over a lemon wedge, if desired.