Toasted Freekeh and Salmon Salad

Ingredients

• 2 cups cracked freekeh
• ½ large onion
• 1 head garlic, halved crosswise
• 2 sprigs thyme
• 1 sprig rosemary
• 1 bay leaf
• Kosher salt
• 1 pound skin-on center-cut salmon fillet, pin bones removed
• 1 tablespoon vegetable oil
• ½ cup olive oil
• 1 teaspoon finely grated lemon zest
• ¼ cup fresh lemon juice
• ¼ cup plain whole-milk Greek yogurt
• 4 Persian cucumbers, cut into rounds
• ½ cup finely chopped fresh dill
• ½ cup finely chopped fresh mint
• ½ cup finely chopped fresh parsley
• An 8" square piece of cheesecloth

Steps

1. Preheat oven to 375°. Toast freekeh on a rimmed baking sheet until lightly browned, 5–8 minutes.
2. Bundle onion, garlic, thyme, rosemary, and bay leaf in a piece of cheesecloth; tie closed with kitchen twine. Drop sachet into a large pot of salted boiling water, add freekeh, and cook until al dente, 15–20 minutes. Drain; spread out freekeh on a rimmed baking sheet to cool.
3. Season flesh side of salmon with salt. Heat vegetable oil in a large skillet over medium-high and cook salmon, starting skin side down, until golden brown, about 4 minutes per side for medium-rare. Transfer salmon to a platter and let rest 15 minutes.
4. Whisk olive oil, lemon zest, lemon juice, and yogurt in a large bowl. Add cooled freekeh, season with salt, and toss to coat. Mix in cucumbers, dill, mint, and parsley. Divide among plates. Flake salmon into bite-size pieces and arrange over freekeh.
5. Do Ahead: Freekeh can be cooked 1 day ahead. Transfer to airtight container and keep chilled.