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Sticky Pistachio Crusted Salmon

Sticky Pistachio Crusted Salmon

with Herby Bulgur Wheat, Charred Courgette and Rocket

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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!

Tags:Cook together
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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch(es)


1 unit(s)


1 unit(s)

Echalion Shallot

1 sachet

Cumin Seeds

10 grams

Vegetable Stock Paste


120 grams

Bulgur Wheat

(ContainsCereals containing gluten)

2 unit(s)

Salmon Fillet


1 sachet

Ground Coriander

25 grams



100 grams

Greek Style Salad Cheese


40 grams


1 sachet


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)3060 kJ
Energy (kcal)731 kcal
Fat34.0 g
of which saturates12.0 g
Carbohydrate61 g
of which sugars12.0 g
Protein40 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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!