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Sticky Pistachio Crusted Salmon

Sticky Pistachio Crusted Salmon

with Herby Bulgur Wheat, Roasted Pepper and Rocket

Premium
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This Sticky Pistachio Crusted Salmon is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:CeleryCereals containing glutenFishNutsMilk

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 bunch(es)

Mint

1 unit(s)

Bell Pepper

1 unit(s)

Echalion Shallot

1 sachet

Cumin Seeds

10 grams

Vegetable Stock Paste

(ContainsCelery)

120 grams

Bulgur Wheat

(ContainsCereals containing gluten)

2 unit(s)

Salmon Fillet

(ContainsFish)

1 sachet

Ground Coriander

25 grams

Pistachios

(ContainsNuts)

100 grams

Greek Style Salad Cheese

(ContainsMilk)

40 grams

Rocket

1 sachet

Honey

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3046 kJ
Energy (kcal)728 kcal
Fat33.0 g
of which saturates12.0 g
Carbohydrate58 g
of which sugars14.0 g
Protein40 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Saucepan
Baking Tray
Parchment Paper
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Halve, peel and thinly slice the shallot. Halve the pepper and discard the core and seeds. Slice into thin strips.

2

Pop a saucepan over medium-high heat and add the cumin seeds (no oil). Stir and toast until fragrant, 1 min. Add a drizzle of oil and the shallot. Fry until the shallot is tender, 3-4 mins. Pour the water for the bulgur (see ingredients for amount) into the saucepan and bring to the boil. Stir in the vegetable stock paste and bulgur wheat, 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.

3

Lay the salmon fillets, skin-side down, onto one side of a baking tray lined with baking paper. Season with salt and pepper then sprinkle the ground coriander over the flesh. Pop the pepper onto the other side of the tray. Drizzle with oil, season with salt and pepper then toss to coat. Roast on the top shelf of your oven until the peppers have softened and charred and the salmon is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.

4

Meanwhile, remove the pistachios from their shells then roughly chop. Crumble the Greek style salad cheese into small pieces.

5

When the bulgur wheat is ready, use a fork to fluff it up. Gently fold in the Greek style salad cheese and mint. Once the peppers are cooked, stir them into the bulgur, then season to taste with salt and pepper if needed. Share the bulgur between your bowls, arranging the rocket on top.

6

When the salmon is cooked, remove from the oven and drizzle over the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Spread the honey across the top of the fillets with the back of a spoon and then sprinkle the pistachios on top. Carefully place the salmon onto the rocket leaves and serve. Enjoy!