Baked Chipotle Salmon Freekeh Bowls

5 from 1 vote

A lovely balanced baked chipotle spiced salmon dish with freekeh and greens

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Lunch, Main Course

Cuisine: Mexican

Servings:

Calories: 552kcal

90 g freekeh (½ cup) or another grain of your choice
a small bunch of coriander finely chopped
juice of ½ lime
2 salmon fillets (~250 g/1/2 lb)
1 teaspoon chipotle paste
½ teaspoon cumin
½ teaspoon smoked paprika
1 teaspoon rapeseed or olive oil
bunch of greens rainbow chard, cavolo nero, spinach or whatever is in season, chopped
1 clove of garlic grated
knob of butter
1 avocado sliced

Preheat oven to 180ºC/350ºF.
Start by cooking the freekeh. In a sieve, thoroughly rinse the freekeh and place in a saucepan with a pinch of salt and enough water to cover the grains by an inch or so. Bring to the boil and then turn down the heat and simmer for 15-20 minutes until the freekeh is soft. Drain.
90 g freekeh
Stir the chopped coriander and lime juice into the freekeh along with a pinch of salt and pepper and a drizzle of oil. Set aside.
a small bunch of coriander, juice of ½ lime
Whilst the freekeh is cooking, mix together the chipotle paste, cumin and smoked paprika with the oil and a pinch of salt. Rub the marinade all over the salmon fillets and place in a baking dish. Bake for 10 mins, or until opaque but still moist.
1 teaspoon chipotle paste, ½ teaspoon cumin, ½ teaspoon smoked paprika, 1 teaspoon rapeseed or olive oil, 2 salmon fillets
Steam or saute the greens and toss with the grated garlic, butter (or a little oil) and some seasoning.
bunch of greens, 1 clove of garlic, knob of butter
Divide the freekeh and the greens between two bowls. Flake the salmon fillets and place on top of the greens and freekeh, along with some sliced avocado.
1 avocado

If you are not so keen on salmon, you can switch out for another fish.