Salmon with pea puree and freekeh salad

Salmon with pea puree and freekeh salad
  • 8:30 Prep
  • 0:35 Cook
  • 6 Servings
  • Capable cooks

Keep this salmon crowd-pleaser up your sleeve for easy entertaining or weeknight meals. Pea puree and freekeh salad round it out for a meal that’s tasty, but requires little effort.

Featured in
Easy entertaining, Salad recipes


  • 180g (1 cup) freekeh, rinsed, drained
  • 490g (3 1/4 cups) frozen peas
  • 2 tablespoons water
  • 1 cup fresh mint leaves, coarsely chopped
  • 1 cup fresh continental parsley leaves, coarsely chopped
  • 1/2 cup fresh dill sprigs, coarsely chopped
  • 50g pistachio kernels, toasted, coarsely chopped
  • 4 (about 150g each) salmon fillets
  • 1 teaspoon extra virgin olive oil
  • Lemon wedges, to serve

Pickled radish

  • 125ml (1/2 cup) red wine vinegar
  • 1 garlic clove, peeled, bruised
  • 2 tablespoons caster sugar
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon whole black peppercorns
  • 3 tablespoons water
  • 1 small bunch radishes, thinly sliced
  • 2 sprigs fresh dill


  • 60ml (1/4 cup) extra virgin olive oil
  • 1 1/2 tablespoons pickling juice
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 garlic clove, crushed
  • 1/4 teaspoons caster sugar


  • Step 1
    For the pickled radish, place the vinegar, garlic, sugar, salt, peppercorns and water in a small saucepan over low heat. Cook, stirring, for 3-4 minutes or until the sugar dissolves. Set aside for 5 minutes to cool. Place the radish and dill in a sterilised heatproof jar. Pour over vinegar mixture. Set aside to cool. Place in the fridge for at least 8 hours or overnight to pickle.
  • Step 2
    Cook the freekeh in a large saucepan of boiling salted water, following packet directions, until al dente. Drain. Rinse under cold running water. Place in a large bowl and set aside.
  • Step 3
    Meanwhile, place the peas and water in a microwave-safe bowl. Microwave on High for 4 minutes or until tender. Refresh under cold water. Drain. Reserve 1⁄4 cup peas. Add 1 tablespoon mint to remaining peas. Season. Use a stick blender to puree until smooth.
  • Step 4
    For the dressing, combine all ingredients in a screw-top jar and shake to combine.
  • Step 5
    Add parsley, dill, pistachios, remaining mint and 2⁄3 cup drained pickled radish to the freekeh. Toss to combine.
  • Step 6
    Heat a large non-stick frying pan over medium-high heat. Drizzle the salmon with oil and rub to coat. Season skin well. Cook, skin-side down, for 3-4 minutes or until crisp. Turn and cook for a further 2 minutes for medium or until cooked to your liking.
  • Step 7
    Serve salmon with pea puree, reserved peas, freekeh salad, lemon wedges and remaining radish pickle.

  • High fibre
  • Low carb
  • Lower gi


  • 3417 kj


  • 45g

    Fat Total

  • 8g

    Saturated Fat

  • 10g


  • 53g


  • 46g

    Carbs (total)

All nutrition values are per serve


2 days ahead: Make the pickle and store in fridge. Cook the freekeh as per step 2. Store in an airtight container in fridge. Prepare the peas as per step 3 and store in separate airtight containers in the fridge.

On the night: Stand pickle and freekeh at room temperature for 30 minutes. Microwave pea puree in microwave-safe bowl on high for 1-2 minutes or until warmed through. Proceed with steps 4-7 of the recipe.

  • Author: Jo-Anne Woodman
  • Image credit: Brett Stevens
  • Publication: Taste Magazine



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