Salmon with Freekeh, Cabbage and Sugar Snap Peas
Servings : 2-3
- 1/4 cup low-sodium soy sauce
- 1 T. fish sauce (optional)
- 1-2 t. dried or fresh grated ginger
- salt & pepper to taste
- cayenne pepper or white pepper
- 1 8-ounce package cracked freekeh
- 2 1/2 cups chicken broth
- 1 pound filet of wild caught salmon
- 4-6 cloves garlic chopped
- 1 1/2 cups shredded cabbage
- 1 1/2-2 cups sugar snap peas
- 1 small onion diced
- 12-14 shitake mushrooms, diced
- toasted sesame seed oil
- Hoisin sauce (for topping)
Preheat oven to 400
Mix all marinade ingredients together in a bowl. Place salmon in a shallow dish or ziploc bag with marinade and refrigerate for at least an hour, or overnight for more flavor.
Pour 2 1/2 cups of broth and freekeh in a saucepan and bring to a boil, cooking for 1 minute. Reduce heat to low. Add in a drizzle of toasted sesame seed oil. Cover and simmer for 25 minutes.
While freekeh is cooking, heat 2 tablespoons of toasted sesame seed oil in a skillet over medium heat. Add onion, garlic, mushrooms, cabbage, and sugar snap peas. Cook for about 5-7 minutes or until onions are translucent. Set aside.
Place the salmon in a baking dish and put in oven. Cook for 7 minutes on one side. Flip over and drizzle marinade over the top and continue to cook for another 5-7 minutes or until done.
While salmon is cooking, finish preparing the freekeh. Add the cooked freekeh to the skillet with the mushrooms and onion mixture. Cook on medium for 2-3 minutes. Set aside.
Plate the freekeh and place the salmon filet on top. Serve immediately with a hoisin sauce and enjoy.