Honey Harissa Glazed Salmon
with Garlicky Bulghur, Courgette and Yoghurt
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.
(May contain Celery)
Vegetable Stock Paste
(Contains Cereals containing gluten)
Greek Style Natural Yoghurt
Not included in your delivery
Water for the Bulgur
Water for the Glaze
Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil and butter (see pantry for amount) 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.
Meanwhile, peel and grate the garlic (or use a garlic press).
Trim the courgette and slice into 1cm thick rounds.
Once the onion has softened, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins. Next stir in half the garlic, cook 1 min more.
Pour in the water for the bulgur (see pantry for amount), stir in the stock paste 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, 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.
Once charred, lower the heat and add the remaining garlic, stir-fry 30 secs. Season with salt and pepper and transfer to a bowl, cover to keep warm and set aside.
Wipe out the pan.
Pop your (now empty) pan back on high heat with a drizzle of oil. Pat the salmon dry with kitchen paper, then season with salt and pepper.
Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. Turn and cook the remaining three sides for 2-3 mins each.
TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Once cooked, add the honey, water (see pantry for amount) and half the harissa to the salmon. Remove the pan from the heat, then turn the salmon to coat.
Once the bulgur is ready, stir through the remaining harissa.
Divide the bulgur between bowls and top with the salmon and courgette rounds. Spoon over any sauce left in the pan. Drizzle over the Greek style yoghurt to finish.