Salmon Tarator

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.