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Whether you are planning an elaborate menu or just going ahead for tomorrow's Salmon with pea puree and freekeh salad. This recipe comes from several decades of playing at kitchen. I realize that adding a few ingredients to your recipe provides thickness to that which exactly is usually bland. You may well be searching for milder meals to make along with your leftovers. Nice and mild Salmon with pea puree and freekeh salad perfect for post-vacation. The ingredients within this recipe receive your tongue pounding, also are very waist-friendly when you will require a'snack' after a busy holiday. Using several ingredients as alternate options, this soup has been loaded using a fall and hot flavor that produces it tasty. The perfect Salmon with pea puree and freekeh salad to warm you up on cool winter days. Best for applying leftover.

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How to make Salmon with pea puree and freekeh salad

Yield = 6
Prep time: 8:30
Cook time: 0:35
Total time: 9:05

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

Pickled radish

  • 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

Dressing

  • 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

Method

  • Step 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.
  • Step 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.
  • Step 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 1⁄4 cup peas. Add 1 tablespoon mint to remaining peas. Season. Use a stick blender to puree until smooth.
  • Step 4 For the dressing, combine all ingredients in a screw-top jar and shake to combine.
  • Step 5 Add parsley, dill, pistachios, remaining mint and 2⁄3 cup drained pickled radish to the freekeh. Toss to combine.
  • Step 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.
  • Step 7 Serve salmon with pea puree, reserved peas, freekeh salad, lemon wedges and remaining radish pickle.