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.