Salmon Tarator
with Bulgar Tabbouleh
You might be wondering what a tarator is. It sort of sounds like it might be an energetic Spanish dance doesn't it? Or - shudder - a spider! Thankfully, it's neither of those things. Instead it's a lovely yoghurt-based sauce from Bulgaria. We've used crème fraîche here for a richer taste, perfect with warm salmon fillets and herby bulgur wheat. André thinks it's going to be your new favourite summer supper!
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)
100
Bulgur Wheat
(Contains Cereals containing gluten)
2
Salmon Fillet
(Contains Fish)
1
Red Onion
1
Red Wine Vinegar
(Contains Sulphites)
1
Mint
1
Flat Leaf Parsley
1
Garlic Clove
1
Lemon
1
Creme Fraiche
(Contains Milk)
25
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
Not included in your delivery
200
Water
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your grill to medium. Boil the water (amount specified in the ingredient list) in a pan over high heat. Add the vegetable stock pot, stir to dissolve, then add the bulgur wheat. Cover with a lid (or some foil), remove from the heat and leave for 10-15 mins, or until the water has completely soaked into the bulgur wheat.
Season each salmon fillet with a pinch of salt and a grind of black pepper. Lay them on a foil-lined baking tray, skin-side down. Grill for 10-12 mins. TIP: The fish is cooked when the centre is opaque. Once cooked, allow the salmon to cool - we'll be serving it warm, not hot
Halve, peel and chop the red onion into roughly 2cm pieces. Put a drizzle of oil in a frying pan on medium heat. Add the onion. Cook until soft, about 5 mins. Season with a generous pinch of salt then add the red wine vinegar. Allow it to evaporate completely, then remove the pan from the heat and set aside.
Pick the mint and parsley leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Zest and juice the lemon. Mix the garlic into the crème fraîche along with half the mint, half the parsley, half the lemon zest and half the juice. Season with a pinch of salt then set aside. Pop the walnuts in a freezer bag and whack them with a wooden spoon to break them up into chunks.
When the bulgur wheat is ready, stir in the olive oil (amount specified in the ingredient list) along with the remaining chopped herbs, lemon zest and juice. 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 so it is completely coated. Top with the walnuts.
Serve the bulgur tabbouleh in deep bowls. Make a small well in the middle and fill it with red onion. Put the salmon tarator on top and you're ready to eat. Enjoy!
