Mediterranean Honey-Glazed Salmon with Beet and Freekeh Salad

Makes 4 servings

Experience a bold Mediterranean twist with this honey-glazed salmon, where the sweetness of caramelized honey meets the earthy richness of beet and freekeh salad. Each bite is a journey through layers of flavor that feel as refreshing and unique as a sea breeze at sunset.

INGREDIENTS

2 tbsp Cobram Estate Robust Extra Virgin Olive Oil
2 1/2 tsp horseradish cream
2 tsp honey
1 bunch baby beetroot, scrubbed
150g (3/4 cup) cracked freekeh, rinsed
750ml (3 cups) water
2 bunches asparagus, trimmed, halved
1 1/2 tbsp white balsamic vinegar
3 tsp lemon juice
2 large (500g total) skinless salmon fillets
1/2 cup fresh coriander leaves
1/2 cup fresh dill sprigs
1/4 cup fresh mint leaves,chopped
2 green shallots, thinly sliced

INSTRUCTIONS

1. Preheat oven to 200C/180C fan forced. Wrap beets in foil, place on a baking tray, and roast for 30 minutes until tender. Cool slightly, then peel.
2. Boil freekeh and water in a saucepan, reduce heat, and cook covered for 20-25 minutes until tender. Rinse under cold water and drain.
3. Line a baking tray with baking paper. Roast asparagus, drizzled with 2 tsp oil and seasoned, for 12 minutes until tender.
4. For the glaze, mix horseradish, honey, and 2 tsp vinegar. For the dressing, whisk 1 tsp honey mixture with remaining vinegar, 1 tbsp oil, and 1 tsp lemon juice. Set aside.
5. Drizzle salmon with remaining oil, season, and cook in an ovenproof pan over medium heat for 3-4 minutes until golden. Stand for 1 minute, spoon glaze over, then bake for 2 minutes until cooked to your liking. Flake salmon and stir remaining lemon juice into pan juices.
6. Combine freekeh, asparagus, herbs, shallots, and half the dressing in a bowl. Add beetroot and gently toss. Divide among plates, top with salmon and pan juices, and drizzle with remaining dressing.