top of page

Salmon with Freekeh Tabbouleh, Onion & Tomatoes

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

369 Reviews


Cooking Time

2 People

Serving Size





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


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


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)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • 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.


Get AED 100 off on your first weekly subscription. 

bottom of page