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    Chermoula salmon with freekeh

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    Chermoula salmon with freekeh

    Freekeh is an ancient grain, similar to quinoa, and gives heft and bulk to this spicy salmon dish.

    • Preparation time: 15
    • Cooking time: 10

    Serves: 2


    200g cucumber, halved lengthways, seeds scooped out and sliced
    1⁄4 tsp fine salt
    1⁄4 tsp clear honey
    2 Scottish salmon fillets
    1 tbsp Cooks’ Ingredients Chermoula paste, plus 1 tsp for the dressing
    1 tbsp Cooks' Ingredients Tahini
    1 tsp lemon juice, plus extra wedges for squeezing over
    300g pack The Levantine Table Freekeh, Black Rice & Chickpeas


    1. Preheat the grill to high and place an oven shelf at the top of the oven. Toss the sliced cucumber in a bowl with the salt and honey; set aside until ready to serve.
    2. Arrange the salmon fillets in a medium, foil-lined roasting tin. Brush the flesh all over with 1 tbsp chermoula paste. Grill on the top shelf for 7-8 minutes until charred in places and the fish is fully cooked through and opaque.
    3. Meanwhile, mix the tahini with 1 tbsp ice-cold water, the lemon juice and remaining 1 tsp chermoula paste.
    4. Heat the pack of freekeh, black rice and chickpeas according to pack instructions. Divide between plates and top with the cucumber and flaked salmon (discarding the skin), then drizzle the tahini sauce over the top. Serve with extra lemon wedges for squeezing over.

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