Grilled Salmon Tarator with Bulgur Wheat Tabbouleh
Our André reckons this is going to be your new favourite dish on a warm summer evening. This beautifully grilled salmon is topped with crème fraîche, walnuts, herbs and lemon zest and then served warm, rather than hot. I can’t wait to dig in, what about you?
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
¾
Bulgur Wheat
(Contains Cereals containing gluten)
2
Salmon Fillet
(Contains Fish)
1
Red Onion
1
Red Wine Vinegar
(Contains Sulphites)
3
Mint
5
Flat Leaf Parsley
1
Garlic Clove
1
Lemon
1
Creme Fraiche
(Contains Milk)
2
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
Nutritional information
Utensils
Instructions
Bring 250ml of water to the boil in a pot. Dissolve the vegetable stock pot in the water with 1 tbsp of olive oil. Pour in the bulgur wheat, cover the pot with a lid or plate and leave for 10 mins.
Pre-heat your grill to medium. Season each of the salmon fillets with a pinch of salt and a grind of black pepper. Pop them onto a foil lined baking tray, skin-side down and grill for 10-12 mins. The salmon is cooked when the centre is opaque. Once the salmon is cooked allow to cool as we will be serving it warm not hot.
Cut there red onion in half through the root, peel and then chop each half into pieces roughly 2cm in size. Heat a frying pan on medium heat and add 1 tbsp of olive oil. Add the chopped onion and cook for 5 mins. Season with a generous pinch of salt and then add the red wine vinegar to the pan. Allow it to evaporate completely and then remove the pan from the heat. Keep to one side.
Next, chop the mint and parsley, peel and grate the garlic clove and zest and juice the lemon. Mix half the mint and half the parsley into the crème fraîche, add a pinch of salt and then mix in half the lemon zest, half the juice and all of the garlic. Keep to one side. Lightly crush the walnuts by popping them in a freezer bag and tapping them gently with a wooden spoon or rolling pin. You want them to be chunky not dust!
When your salmon has cooled slightly and your bulgur wheat is cooked, stir the remaining chopped herbs, lemon zest and juice into the bulgur wheat. Check the seasoning and add a pinch more salt if necessary.
Spread 1 tbsp of the crème fraîche mixture on the flesh side of each salmon fillet until completely coated. Top with the crushed walnuts.
Serve your bulgur wheat in deep bowls, make a small well in the middle and fill with red onion. Top with your salmon and voila! Bon appetit!
