Moroccan salmon with roasted carrot, beetroot and freekeh salad
5
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Salmon is a great addition to your meals as it is a good source of omega-3 and protein. Enjoy with this mouth-watering freekeh salad of orange and beetroot.
Ingredients
Ground cumin
1 tsp
Ground coriander
1 tsp
Ground paprika
1 tsp, sweet
Ground cinnamon
½ tsp
Beetroot
3 baby
Carrot(s)
2 medium, thinly sliced diagonally
Honey
2 tsp
Dry freekeh
200 g, (1 cup) wholegrain
Skinless salmon
480 g, (4x120g) boneless
Fresh coriander
1 cup(s)
Orange(s)
1 medium, segmented
Orange rind
1½ tsp, to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Combine cumin, ground coriander, paprika and cinnamon in a bowl. Season with salt and pepper.
2
Wrap each beetroot in foil and place on prepared tray. Bake for 30 minutes. Add carrots to tray. Drizzle with honey and sprinkle with 1 teaspoon spice mix. Bake for 20 minutes or until beetroot and carrots are tender.
3
Meanwhile, cook freekeh in a large saucepan of boiling water following packet instructions or until just tender. Drain. Refresh under cold water. Drain.
4
Lightly spray salmon with oil and sprinkle with remaining spice mix. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook salmon for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover salmon with foil and set aside to rest for 5 minutes before serving.
5
Peel beetroot and cut into wedges. Combine beetroot, freekeh, carrot, fresh coriander and orange segments (and any juice) in a bowl. Top salad with salmon and sprinkle with rind to serve.
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