Kris Kirkham //Hearst Owned

Sweet Chilli Salmon and Freekeh

Name: Sweet Chilli Salmon and Freekeh
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 200 g freekeh; 300 g tenderstem broccoli, cut into 2.5cm pieces; 150 g frozen broad beans; 5 tbsp. sweet chilli sauce; juice 2 limes; 4 salmon fillets, around 500g; 2 ripe avocados , stoned and roughly chopped; 2 spring onions, thinly sliced

Freekeh is wheat that has been harvested while still green, then roasted to create a distinct smokey flavour.

By The GH Kitchen TeamPublished: 13 February 2020

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Skinning the broad beans reveals them in all their bright green beauty, but you can leave the skins on, if you prefer.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Cal/Serv:

672

Ingredients

200 g freekeh
300 g tenderstem broccoli, cut into 2.5cm pieces
150 g frozen broad beans
5 Tbsp. sweet chilli sauce
juice 2 limes
4 salmon fillets, around 500g
2 ripe avocados , stoned and roughly chopped
2 spring onions, thinly sliced

Directions

1 Put the freekeh into a large pan of salted water over medium-high heat. Bring to the boil, reduce heat and simmer for 35min until tender (freekeh retains a chew), adding the broccoli for the final 5min of cooking and the broad beans for the final 1min. Drain. Skin the broad beans, if you like.
2 Meanwhile, preheat oven to 200°C (180°C fan) mark 6 and line a baking tray with foil. Mix 3tbsp sweet chilli sauce and the juice of 1 lime in a large bowl with plenty of seasoning. Add salmon and turn to coat. Arrange fillets on the prepared tray, skin-side down (if present), and brush over any sauce left in the bowl. Cook for 15min, until the fish flakes when it’s lightly pressed.
3 Empty drained freekeh on to a large serving plate. Flake on the cooked salmon (discard skin) and gently toss through the avocado, remaining sweet chilli sauce and lime juice, spring onions plus lots of seasoning. Serve.

Per serving:

Calories: 672

Protein: 44g

Fat: 30g

Saturates: 6g

Carbs: 49g

Sugars: 12g

Fibre: 15g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time