- Sumac Spiced Salmon with Freekeh, Kale, Date and Almond Pilaf
- You can use any fish you like, shrimp or even chicken would be good with this side dish.
- Serves 2
- 1/2 cup freekeh
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 bunch kale, stems chopped and set aside, leaves chopped
- 4 Medjool dates, chopped
- 2 tablespoons almonds, toasted
- 2 teaspoons lemon zest
- juice of lemon
- 2 salmon fillets
- 1 teaspoon sumac
- 1 teaspoon turmeric
- 1/4 cup labneh cheese, Greek yogurt or sour cream
- 1 tablespoon chopped fresh mint
In a saucepan, add freekeh and cover by an inch with salted water. Bring to boil and reduce to medium high and cook for 25 minutes or until soft. It will still be a bit chewy. Drain and set aside.
Meanwhile: In a skillet, add 1 tablespoon olive oil over medium high heat and add onions and cook for 4-5 minutes or until lightly browned. Add garlic and cook 1 minute. Add stems of kale and cook 2 minutes and add kale leaves, 1/4 cup water, salt, pepper, dates, and cook for 5 minutes or until kale is wilted. Add more water if the kale seems dry.
Sprinkle salmon with sumac, turmeric, salt and pepper. In a small skillet add 1 tablespoon olive oil over medium high heat and add salmon flesh side down. Cook until lightly browned 3-4 minutes and turn and cook another 3-4 minutes or until the salmon is cooked through. Transfer to a plate.
In a small bowl, add labneh, half the mint, some lemon juice, salt and pepper and mix well. Set aside.
Add freekeh and almonds to kale and stir to combine. Cook for 2-3 minutes and add lemon zest and lemon juice. Taste for seasoning.
To serve: place freekah on serving plate and top with salmon. Garnish with labneh cheese and sprinkle some mint.