Chia-Crusted Salmon With Freekeh Tabouli
For a healthier dinner the family is sure to love, serve chia-crusted salmon with a freekeh tabouli that's been tossed with a zesty lemon and herb dressing.
Ingredients
- 2/3 cup Macro whole grain freekeh
- 2 tbs Macro black chia seeds
- 2 tsp ground cumin
- 460g skinless salmon fillets
- 5ml olive oil cooking spray
- 200g Solanato tomatoes, halved
- 1 small red onion, halved, thinly sliced
- 1/2 bunch continental parsley, leaves picked, finely chopped
- 1/4 bunch mint, leaves picked, finely chopped
- 2 Lebanese cucumbers, peeled into ribbons
lemon, herb and garlic dressing
- 1 lemon, 1 tsp zested
- 1 lemon, 1 tbs juiced
- 1/2 clove garlic, crushed
- 2 tsp fresh mint leaves, finely chopped
- 1 tbs extra virgin olive oil
Method
- Place freekeh and 1 1/3 cups boiling water in a large heatproof bowl. Microwave, uncovered, on high for 14 minutes or until just tender. Stand, covered, for 10 minutes or until liquid is absorbed. Stir with a fork to separate grains. Set aside to cool completely.
- Combine chia seeds and cumin on a large plate. Season with pepper. Coat top and bottom of salmon with chia mixture. Spray a large non-stick frying pan with oil and place over medium heat. Cook salmon for 4 minutes on each side for medium or until cooked to your liking.
- To make lemon, garlic and herb dressing, combine zest, juice, garlic and mint in a small glass jug or bowl. Add oil and whisk with a fork until combined. Season with pepper. Place freekeh, tomato, onion, parsley and mint in a large bowl. Add dressing and toss to combine. Season with pepper. Divide freekeh tabouli among plates. Serve topped with cucumber and salmon.
