Chia-Crusted Salmon With Freekeh Tabouli

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15 Ingredients

Number of servings

lemon, herb and garlic dressing

1 lemon, 1 tsp zested
1 lemon, 1 tbs juiced
1/2 clove garlic, crushed
2teaspoons fresh mint leaves, finely chopped
1tablespoons extra virgin olive oil

2/3 cup Macro whole grain freekeh
2tablespoons Macro black chia seeds
2teaspoons ground cumin
460grams skinless salmon fillets
5milliliter olive oil cooking spray
200grams Solanato tomatoes, halved
1 small red onion, halved, thinly sliced
1/2 bunch continental parsley, leaves picked, finely chopped
1/4 bunch mint, leaves picked, finely chopped
2 Lebanese cucumbers, peeled into ribbons

Nutrition per serving

23% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

For a healthier dinner the family is sure to love, serve chia-crusted salmon with a freekeh tabouli that's been tossed with a zesty lemon and herb dressing.

Method

Step 1 of 3

Place freekeh and 1 1/3 cups boiling water in a large heatproof bowl. Microwave, uncovered, on high for 14 minutes or until just tender. Stand, covered, for 10 minutes or until liquid is absorbed. Stir with a fork to separate grains. Set aside to cool completely.

Step 2 of 3

Combine chia seeds and cumin on a large plate. Season with pepper. Coat top and bottom of salmon with chia mixture. Spray a large non-stick frying pan with oil and place over medium heat. Cook salmon for 4 minutes on each side for medium or until cooked to your liking.

Step 3 of 3

To make lemon, garlic and herb dressing, combine zest, juice, garlic and mint in a small glass jug or bowl. Add oil and whisk with a fork until combined. Season with pepper. Place freekeh, tomato, onion, parsley and mint in a large bowl. Add dressing and toss to combine. Season with pepper. Divide freekeh tabouli among plates. Serve topped with cucumber and salmon.