In recognition of whole grain week, I'm sharing this delicious recipe that features freekeh. Freekeh is a wholegrain, native to the Middle East. It is high in protein and fibre to keep us full. A source of prebiotics to feed those good gut bugs, and packed with calcium, zinc and iron.
Ingredients
1 tsp ground cumin
4 garlic cloves, crushed
2 tbsp extra virgin olive oil, plus extra to serve
4 x 150g skinless salmon fillets
1 brown onion, thickly sliced
1 tsp mixed spice
2 tsp ground coriander
1 tsp ground cardamom
2 cups freekeh, rinsed
1/4 cup no-added-salt tomato paste
400g can crushed tomatoes
4 baby cos lettuce leaves, shredded
1/3 cup low-fat Greek yoghurt
Lemon wedges, to serve
Method
Step 1
Combine cumin, 1/2 the garlic and 1 tablespoon oil in a bowl. Season with pepper. Add salmon. Turn to coat. Refrigerate for 1 hour, if time permits.
Step 2
Preheat oven to 200C/180C fan-forced.
Step 3
Heat remaining oil in a 6cm-deep, 20cm x 30cm flameproof roasting pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add mixed spice, ground coriander, cardamom and remaining garlic. Cook, stirring, for 1 minute or until fragrant. Add freekeh. Cook, stirring, for 1 minute. Add tomato paste. Stir to combine. Add crushed tomatoes and 1 litre water. Cover. Bring to a simmer. Transfer to oven. Bake for 25 minutes or until freekeh is almost cooked.
Step 4
Nestle salmon into freekeh mixture. Bake for a further 10 to 15 minutes or until freekeh is tender and salmon is just cooked through. Stir lettuce into freekeh mixture around the salmon. Top salmon with yoghurt and season with pepper. Serve with extra oil and lemon wedges.
Credit: taste.com.au