Sticky Pistachio Crusted Salmon
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Sticky Pistachio Crusted Salmon

Sticky Pistachio Crusted Salmon

with Herby Bulgur Wheat, Charred Courgette and Rocket

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

Tags:
Cook together
Allergens:
Celery
Cereals containing gluten
Fish
Nuts
Milk

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.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Mint

1

Courgette

(May contain Celery)

1

Echalion Shallot

1

White Cumin Seeds

10

Vegetable Stock Paste

(Contains Celery)

120

Bulgur Wheat

(Contains Cereals containing gluten)

2

Salmon Fillets

(Contains Fish)

1

Ground Coriander

25

Pistachios

(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)

100

Greek Style Salad Cheese

(Contains Milk)

40

Wild Rocket

15

Honey

Not included in your delivery

240

Water for the Bulgur

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Nutritional information

Energy (kcal)731 kcal
Energy (kJ)3060 kJ
Fat34 g
of which saturates12 g
Carbohydrate61 g
of which sugars12 g
Protein40 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Baking Tray
Bowl
Grill Pan

Instructions

Prep Time
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. Trim the courgette, then quarter lengthways. Chop widthways into small pieces.

Cook the Bulgur
2

Pop a saucepan on 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, then fry until softened, 3-4 mins. Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan and bring to the boil. Stir in the vegetable stock paste and bulgur wheat, bring back 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.

Roast the Salmon
3

Lay the salmon fillets, skin-side down, onto a baking tray lined with baking paper. Season with salt and pepper, then sprinkle the ground coriander over the flesh. Roast on the top shelf of your oven until 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.

Finish the Prep
4

Meanwhile, heat a frying pan on high heat (no oil). When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour. Once cooked, season with salt and pepper, then transfer to a bowl. While the courgettes char, remove the pistachios from their shells, then roughly chop. Crumble the Greek style salad cheese into small pieces.

Flavour the Bulgur
5

When the bulgur wheat is ready, use a fork to fluff it up. Gently fold in the Greek style salad cheese, mint and courgettes. Season to taste with salt and pepper if needed. Share the bulgur between your bowls, arranging the rocket on top.

Finish and Serve
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!

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