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Warm Alaskan Salmon, Beetroot & Freekeh Salad

2

40 minutes

We’ve teamed up with Second Nature to create four fresh recipes that are great for dinner, and keep for lunch the next day. Showcasing the best seasonal produce, these autumnal dishes work as part of Second Nature’s easy to follow programme that helps to build healthy habits that last, while still enjoying delicious food. Find out more at www.secondnature.io and get 50% off your first month using promo code FARMDROP. This hearty salad uses smoky freekeh and sweet beetroot - the strong colour of which is due to an antioxidant called Betacyanin, great for heart health. Adding beetroot tops is a tasty, low waste way to add texture. Farmdrop’s Alaskan salmon is caught by Tony at Popsie Fish, is one of the few fishers catching salmon off the beach with a static net or line, which means no emissions and no by catch.

6 Farmdrop products in this recipe

£25.81

Here’s how you do it

  1. Preheat the oven to 220℃/200℃ fan. Peel and chop the beetroot into bite sized chunks. Toss in a little olive oil and salt and roast until tender - about 30 minutes. If you have bunched beetroot, wash and chop the stalks and leaves from one beetroot - add these to the roasting dish for a further 5-7 minutes, along with the beetroot chunks.
  2. Meanwhile, cook the freekeh in boiling salted water for 10-12 minutes or until tender but still with bite. Drain well and reserve.
  3. Line a baking tray with greaseproof paper and place the salmon fillets skin side up. Pat the skin dry, drizzle with a little olive oil and sprinkle with a little sea salt. Roast in the oven for 5-7 minutes depending on the thickness of the fillets, or until the flesh flakes easily. Discard the skin and tear into large pieces.
  4. Mix all the dressing ingredients in a small bowl. Add a little more water if needed to make a drizzleable consistency.
  5. Toss the salmon, warm beetroot, roast beetroot stalks, freekeh and rocket together. Divide between bowls and drizzle with the dressing.

Second Nature’s easy-to-follow programme helps you build healthy habits that last, whilst still enjoying delicious food. The programme takes a 360˚ approach, to help you with everything from nutrition, to exercise, to mindfulness and sleep. All with the backing of world-class research and data.

Ingredients

  • 2 wild Alaskan salmon fillets
  • 250g raw beetroot, plus some beetroot stalks and leaves if you have them
  • 40g Zaytoun smoky freekeh (or use toasted quinoa)
  • 50g rocket
  • Olive oil*
  • Salt & pepper*

Caper crème fraîche dressing

  • 50g crème fraîche
  • 1 tbsp capers, finely chopped
  • Juice ½ lemon*
  • Pinch salt*
  • Freshly ground black pepper*
  • ½ tbsp water*

*from the larder

What’s in this recipe

Purton House Organics

Organic Bunched Beetroot

1 Bunch

£2.70

Langridge Organic

Organic Rocket

1 Bag (100g)

£1.98

£19.80/kg

Zaytoun

Smoky Freekeh

1 Pack (200g)

£3.69

£18.45/kg

Sole of Discretion

Wild Alaskan Sockeye Salmon Fillets

£11.79

£45.34/kg