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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Salmon Fillets, skinless(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Shawarma Spice Blend
Baby Heirloom Tomatoes
Vegetable Broth Concentrate
Salt and Pepper*
Before starting, preheat your broiler to high. Wash and dry all produce. In a medium pot, bring 2 cups water (dbl for 4 ppl) and broth concentrate to a boil over high heat. Meanwhile, toss together tomatoes, corn, edamame, half the Shawarma Spice Blend and 1 tsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Broil, in middle of oven, stirring halfway through cooking, until golden, 5-6 min.
Meanwhile, to boiling broth, add freekeh. Reduce heat to medium-high. Cover and cook, until tender, 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 (dbl for 4 ppl), then salmon. Cook, until golden-brown and cooked through, 4-5 min per side.**
Meanwhile, 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, 1/4 tsp garlic and 1/2 tbsp lemon juice (dbl both for 4 ppl) in a small bowl. Season with salt and pepper.
When freekeh is tender, remove the pot from heat. Drain any excess water and return to the same pot. Stir in broiled veggies, remaining lemon juice 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.