Pan-fried salmon with freekeh and lemon sour cream, made simple

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Total Prep time: 1 hour/ Serves 2

You can prepare this dish just before you eat:

You’ll need
2 x 180 g salmon fillet
Freekeh salad
150g freekeh
40g pistachio (roasted)
40 g green olives (pits removed)
40g green peas
20g parsley
1 lemon, zest and juice
30g extra virgin olive oil
Salt and pepper
Lemon sour cream
1 lemon zest and juice
200g sour cream
50g shallots (sautéed)
20g chives (finely sliced)
Salt and pepper

*Place freekeh in a pot with plenty of cold water, bring to boil and simmer until cooked. Al dente, approximately 20 minutes. When freekeh is ready add your peas, they will only take one minute to cook

* While freekeh is cooking get a pan nice and hot for your salmon. Season the salmon skin with salt and pepper and place in a hot pan with a little vegetable oil skin side down and cook to your liking.

*For lemon sour cream add all ingredients in bowl, mix and season. For freekeh add all ingredients in bowl, mix and season.

*on two large dinner plates place your freekeh salad in the middle of each, followed by the salmon. Serve with a side of lemon sour cream.

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