After having been dealing with a family tragedy recently I have had some down time, soul-searching so to speak. After such deep loss and sadness we tend to question our purpose and way of life. It is important to find the positives even when faced with such difficult times. There is always something to be grateful for even if it is just the air that we breathe and the roof over our heads.
Someone very dear to me said remember to stop and enjoy life because it can all be taken away from you in an instance. We can all get caught up in working and providing for ourselves and our families and wanting to buy the latest and the best, it human nature. But it is when you are faced with such tragedies do we stop and think why? and for what? At the end of it all we only leave behind the memories so make them count and plentiful.
I know this has nothing to do with Salmon.. well yes it does actually indirectly because looking after ourselves and nourishing our bodies with healthy nutritious food can help in the prevention of illness and diseases more than you realise. Provide your body with good food and can only hope that we are never faced with the pain and suffering of the sick.
Live Well. Eat Well. Love Well
Pan Seared Sumac Salmon with Freekeh & Broccoli Tabbouleh
4 fresh salmon fillets skin off
1/2 cup uncooked freekeh rinsed
1 broccoli head cut into florets
1/2 bunch fresh asparagus finely chopped
1/2 small red capsicum diced
3 green onions finely sliced
400g tin chickpeas drained
200g grape tomatoes sliced
1 cup fresh flat leaf parsley finely chopped
1 sliced chilli optional
1/2 cup pistachio nuts roughly chopped
Lemon Sumac Dressing:
1/2 cup olive oil
1/2 cup fresh lemon juice
1 garlic clove crushed
2 tsp sumac
1 tsp salt
- Place all the dressing ingredients in a jar and shake. Set aside
- Place salmon in a dish and Add 4 tablespoons of the sumac lemon dressing to the salmon. Place in the fridge to marinade till needed.
- Bring 2 cups of water to the boil in a small saucepan
- Once boiling add freekeh and cook with lid on for 25 mins. Drain and cool
- Place broccoli, asparagus, capsicum, onion, tomatoes, chickpeas, parsley, chilli and pistachios in a large bowl with the freekeh. Mix to combine
- Add the rest of the dressing and mix well
- Heat a medium pan or grill pan to high heat. Place salmon fillets in pan and cooked for 3-4 mins and each side.
- Serve with Freekeh & Broccoli Tabbouleh and extra lemon if desired.
Notes- you can easily substitute salmon or white fish