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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 35 Cathy and Anna: Pan Seared Salmon with Roasted Beetroot and Freekeh Salad


MKR: Cathy and Anna's seared salmon

Prep: 20 mins

Cook: 45 mins

Serves: 4

 

Ingredients

  • 4 x 150g salmon fillets
  • Chopped toasted macadamias, to serve

Tahini yoghurt

  • 250g Greek-style yoghurt
  • 100g feta
  • 1 tbs tahini
  • 1 lemon, juiced
  • 1 tsp ground cumin

Freekeh salad

  • 4 small beetroots, quartered
  • 1 tbs olive oil
  • Salt and pepper, to season
  • 1 small red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 200g freekeh, washed
  • 160ml ( cup) chicken stock
  • Seeds of 1 pomegranate
  • 1/3 cup finely chopped coriander
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/3 cup finely chopped mint

Salad dressing

  • 3 tsp ground cumin
  • 3 tsp sumac
  • 100ml olive oil
  • 40ml red wine vinegar
  • 1 lemon, juiced
  • 2 garlic cloves, crushed
  • 1 long red chilli, thinly sliced

 

Method

  1. To make tahini yoghurt, process all ingredients in a food processor until combined. Cover and refrigerate until needed.
  2. Preheat oven to 200C. To make salad, drizzle beetroot with half the oil, then season and individually wrap in foil. Place on an oven tray and roast for 30 minutes or until tender. Cool, then peel and discard skins. Coarsely chop beetroot and set aside.
  3. Heat remaining oil in a medium frying pan over medium-high heat. Add onion and garlic and cook, stirring, for 3 minutes or until softened. Add freekeh, stock and 100ml water. Simmer, covered, for 15 minutes or until tender and liquid has been absorbed. Spread mixture out onto an oven tray to cool.
  4. Meanwhile, to make salad dressing, dry-fry spices in a small frying pan over low heat until fragrant. Place in a medium bowl with remaining ingredients and whisk to combine. Add cooled freekeh, chopped beetroot and remaining salad ingredients. Toss to combine, then season.
  5. Heat a lightly oiled frying pan over medium-high heat. Add salmon, skin-side down, to pan and cook for 4 minutes or until skin is crisp. Turn and cook for a further 1 minute. Transfer to a warm plate for 3 minutes to rest.
  6. Spoon yoghurt onto the centre of each serving plate. Top with salad, then a piece of salmon. Sprinkle over chopped macadamias to serve.

 

Tip

  • Freekeh is cracked green wheat and is available at selected health food shops and Middle Eastern food shops. If using unpackaged freekeh, rinse it to remove any chaff or stones.

 

 


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