Grilled Salmon Salad with Fregula Sarda by Tanerxaydin

Ingredients

• 2 (6 oz) salmon fillets
• 1 tbsp olive oil (for salmon)
• 1/2 tsp salt (for seasoning)
• 1/4 tsp black pepper (for seasoning)
• 1 cup (170g) dry fregula sarda
• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil (for roasting)
• 5 oz (140g) fresh arugula
• 1/2 small head (about 2 cup) red cabbage, thinly sliced
• 2 medium carrots, shredded
• 1/2 cup pomegranate seeds
• 2 tbsp honey
• 1 tbsp dijon mustard
• 2 tbsp fresh lemon juice
• 1/4 cup extra virgin olive oil (for dressing)
• 1/4 tsp salt (for dressing)
• 1/8 tsp black pepper (for dressing)

Instructions

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly caramelized.
2. While sweet potatoes roast, bring a pot of salted water to a boil. Add fregula sarda and cook according to package directions, typically 10-12 minutes, until al dente. Drain well and set aside.
3. Prepare the honey mustard dressing: In a small bowl, whisk together honey, Dijon mustard, lemon juice, 1/4 cup extra virgin olive oil, 1/4 tsp salt, and 1/8 tsp pepper until well combined and emulsified.
4. Season salmon fillets with 1 tbsp olive oil, remaining 1/4 tsp salt, and 1/8 tsp pepper. Heat a grill or grill pan over medium-high heat. Grill salmon for 4-5 minutes per side, or until cooked through and flaky (internal temperature 145°F/63°C). Let rest for a few minutes, then flake into large pieces.
5. In a large bowl, combine cooked fregula, roasted sweet potatoes, fresh arugula, sliced red cabbage, shredded carrots, and pomegranate seeds.
6. Drizzle the salad with the prepared honey mustard dressing and toss gently to combine all ingredients
7. Divide the salad among serving bowls and top with the flaked grilled salmon. Serve immediately for a warm and vibrant meal.