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SALMON - Toasted Freekeh And Salmon Salad
Nb persons: 4
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| Toasted Freekeh And Salmon Salad BON APPETIT Freekeh has a smoky flavor that gets more depth when the grains are toasted; you can use wheat berries, spelt, brown rice, or farro instead. Ingredients | |
| 2 cups | cracked freekeh |
| ½ large | onion |
| 1 head | garlic, halved crosswise |
| 2 sprigs | thyme |
| 1 sprig | rosemary |
| 1 | bay leaf |
| Kosher salt | |
| 1 pound | skin-on center-cut salmon fillet, pin bones removed |
| 1 tablespoon | vegetable oil |
| ½ cup | olive oil |
| 1 teaspoon | finely grated lemon zest |
| ¼ cup | fresh lemon juice |
| ¼ cup | plain whole-milk Greek yogurt |
| 4 Persian cucumbers, cut into rounds | |
| ½ cup | finely chopped fresh dill |
| ½ cup | finely chopped fresh mint |
| ½ cup | finely chopped fresh parsley |
Special Equipment:
An 8" square piece of cheesecloth
Preheat oven to 375°. Toast freekeh on a rimmed baking sheet until lightly browned, 5–8 minutes.
Bundle onion, garlic, thyme, rosemary, and bay leaf in a piece of cheesecloth; tie closed with kitchen twine. Drop sachet into a large pot of salted boiling water, add freekeh, and cook until al dente, 15–20 minutes. Drain; spread out freekeh on a rimmed baking sheet to cool.
Season flesh side of salmon with salt. Heat vegetable oil in a large skillet over medium-high and cook salmon, starting skin side down, until golden brown, about 4 minutes per side for medium-rare. Transfer salmon to a platter and let rest 15 minutes.
Whisk olive oil, lemon zest, lemon juice, and yogurt in a large bowl. Add cooled freekeh, season with salt, and toss to coat. Mix in cucumbers, dill, mint, and parsley. Divide among plates. Flake salmon into bite-size pieces and arrange over freekeh.
Do Ahead: Freekeh can be cooked 1 day ahead. Transfer to airtight container and keep chilled.
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