Chermoula Spiced Salmon and Lemon & Mint Bulgur
with Roasted Courgette, Greek Style Cheese and Matbucha Inspired Tomato Salsa
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Red Onion
1 unit(s)
Lemon
2 unit(s)
Garlic Clove**
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
200 grams
Salmon Fillets
(Contains: Fish)
1 sachet(s)
Chermoula Spice Mix
1 unit(s)
Courgette
(May contain traces of: Celery)
125 grams
Baby Plum Tomatoes
1 bunch(es)
Mint
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tsp
Sugar for the Salsa
¼ tsp
Salt
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces.
Zest and cut the lemon into wedges. Peel and grate the garlic (or use a garlic press).
Add half the chopped onion into a medium bowl and squeeze over the juice from half the lemon. Season with salt, mix together and set aside to pickle.
Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. Stir in half the garlic and fry for 1 min more.
Pour the water for the bulgur (see pantry for amount) into a large saucepan and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Sprinkle over half the chermoula style spice mix, drizzle over some oil and season with salt and pepper.
When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
While the salmon roasts, trim the courgette and slice into 1cm thick rounds.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side.
Add the remaining chermoula for the last min of frying and toss to coat the courgette in the spice.
Once cooked, season with salt and pepper, then remove from the heat.
While the courgette fries, finely chop the baby plum tomatoes.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Add half the finely chopped tomatoes, remaining garlic and half the mint to the pickling onion and mix together. Stir in the sugar for the salsa (see pantry for amount) and a drizzle of oil.
When the bulgur is cooked, fluff up the grains with a fork and stir through a good squeeze of lemon juice, the lemon zest, the remaining baby plum tomatoes, the remaining mint, the spiced courgette and salt (see pantry for amount).
Top with the chermoula salmon. Drizzle over the honey (see pantry for amount).
Spoon the matbucha inspired tomato salsa over the bowl. Finish by crumbling over the Greek style cheese.
Enjoy!
