Turkish Pomegranate-Glazed Salmon with Charred Broccolini & Freekeh

Ingredients

• 2 fillets salmon fillets, 6 oz each, skin-on, room temperature
• 3 tbsp pomegranate molasses, unsweetened
• 4 tbsp extra virgin olive oil, divided
• 1 tsp ground sumac
• 0.5 tsp ground cumin
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 8 oz broccolini, trimmed
• 0.75 cup freekeh, roasted green wheat
• 1.75 cups vegetable broth, low-sodium
• 0.25 cup pomegranate seeds, fresh, for garnish
• 2 tbsp fresh mint, chopped, for garnish
• 0.5 tsp sea salt
• 0.25 tsp black pepper

Instructions

1. 1

   Preheat oven to 425°F.

2. 2

   Start freekeh pilaf: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Toast freekeh for 2 minutes, stirring constantly. Add vegetable broth, bring to simmer, cover and reduce heat to low. Cook 15-18 minutes until tender and liquid is absorbed.