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Salmon with Freekeh Tabbouleh, Onion & Tomatoes

Dish pairs pan-seared Salmon with Freekeh Tabbouleh, Pearl Onions, and Red Cherry Tomatoes

369 Reviews

30

Cooking Time

2 People

Serving Size

Seafood

Protein

710

Calories

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking. Boil measured water.

What you'll need

Oil | Salt | Black pepper | Measuring jug | Cooking pot | Chopping board | Knife | Peeler | Frying pan | Cooking pan

Cooking Instructions

Ingredients

Step 5 : Final Touches

Combine the cooked freekeh with parsley and mint, seasoning with salt and pepper to taste. Add the cherry tomatoes and cucumber ribbons, tossing gently.

450 ml Water
140 g Freekeh
50 g Pearl Onion
80 g Red Cherry Tomato
7 g Fresh Parsley
5 g Mint Leaves
110 g Fresh Lemon
140 g Cucumber
400 g Salmon Fillet

Allergens

Wheat, Fish

Step 1 : Cook the Freekeh

Start by rinsing the freekeh thoroughly. Bring a pot of salted water to a boil, add the freekeh, cook uncovered for 15 minutes, then cover and simmer on low for another 15 minutes. Once done, fluff with a fork and set aside to cool.

Nutritional Information

Energy (kJ/kcal)    

710

Protein (g)    

52

Carbohydrates (g)    

55

Fibers (g)    

12

Sugar

5

Fats (g)

31

  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Pan-seared the Salmon

Season the salmon with salt and pepper. Heat a pan with oil over medium heat, cook the salmon skin-side down for 4 minutes, then flip and cook until done to your preference.

Step 2 : Prep the Ingredients

Peel and finely chop the onion. Halve the cherry tomatoes, and finely chop the parsley and mint leaves, reserving some for garnish. Halve the lemon, and use a peeler to create thin cucumber ribbons.

Step 4 : Pan-fry the Onion

In a separate pan, sauté the onion in oil over medium heat until translucent and slightly golden.

Step 6 : Serve and Enjoy!

Serve the herbed freekeh on a plate, topped with pan-seared salmon. Garnish with the remaining mint leaves and a lemon slice on the side.

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