Description

Keep this salmon crowd-pleaser up your sleeve for easy entertaining or weeknight meals. Pea puree and freekeh salad round it out for a meal that's tasty, but requires little effort.

Ingredients

  • 180g (1 cup) freekeh, rinsed, drained
  • 490g (3 1/4 cups) frozen peas
  • 2 tablespoons water
  • 1 cup fresh mint leaves, coarsely chopped
  • 1 cup fresh continental parsley leaves, coarsely chopped
  • 1/2 cup fresh dill sprigs, coarsely chopped
  • 50g pistachio kernels, toasted, coarsely chopped
  • 4 (about 150g each) salmon fillets
  • 1 teaspoon extra virgin olive oil
  • Lemon wedges, to serve
  • 125ml (1/2 cup) red wine vinegar
  • 1 garlic clove, peeled, bruised
  • 2 tablespoons caster sugar
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon whole black peppercorns
  • 3 tablespoons water
  • 1 small bunch radishes, thinly sliced
  • 2 sprigs fresh dill
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 1/2 tablespoons pickling juice
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 garlic clove, crushed
  • 1/4 teaspoons caster sugar

Instructions

  1. For the pickled radish, place the vinegar, garlic, sugar, salt, peppercorns and water in a small saucepan over low heat. Cook, stirring, for 3-4 minutes or until the sugar dissolves. Set aside for 5 minutes to cool. Place the radish and dill in a sterilised heatproof jar. Pour over vinegar mixture. Set aside to cool. Place in the fridge for at least 8 hours or overnight to pickle.
  2. Cook the freekeh in a large saucepan of boiling salted water, following packet directions, until al dente. Drain. Rinse under cold running water. Place in a large bowl and set aside.
  3. Meanwhile, place the peas and water in a microwave-safe bowl. Microwave on High for 4 minutes or until tender. Refresh under cold water. Drain. Reserve 14 cup peas. Add 1 tablespoon mint to remaining peas. Season. Use a stick blender to puree until smooth.
  4. For the dressing, combine all ingredients in a screw-top jar and shake to combine.
  5. Add parsley, dill, pistachios, remaining mint and 23 cup drained pickled radish to the freekeh. Toss to combine.
  6. Heat a large non-stick frying pan over medium-high heat. Drizzle the salmon with oil and rub to coat. Season skin well. Cook, skin-side down, for 3-4 minutes or until crisp. Turn and cook for a further 2 minutes for medium or until cooked to your liking.
  7. Serve salmon with pea puree, reserved peas, freekeh salad, lemon wedges and remaining radish pickle.