CITRUS GLAZED SALMON Recipe

Prepare the Glaze

In a small saucepan, combine orange juice, honey, soy sauce, and Kaffir lime leaves. Simmer over medium heat for about 10 minutes until slightly thickened. Remove from heat and strain to discard the leaves.

Cook the Freekeh

In a pot, bring 2 cups of water to a boil. Add the freekeh and a pinch of salt. Reduce heat to low, cover, and simmer for about 20-25 minutes until tender. Fluff with a fork before serving.

Sauté the Chard

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chard, season with salt and pepper, and sauté for about 5 minutes until wilted. Set aside.

Prepare the Salmon

Preheat the grill or oven to 400°F (200°C). Season the salmon fillets with salt and pepper. Brush with olive oil and place on the grill or a baking sheet.

Glaze and Cook the Salmon

Brush the prepared citrus glaze over the salmon fillets. Grill or bake for about 12-15 minutes, or until the salmon flakes easily with a fork.

Prepare the Coconut Cream

In a small saucepan, combine coconut milk and curry powder. Simmer for 5-7 minutes until heated through and slightly thickened.

Serve

On a plate, place a serving of freekeh, top with sautéed chard, and then place the glazed salmon on top. Drizzle with spiced coconut cream and serve.