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Super Quick Tandoori Salmon

with Coriander Avocado Salad and Bulgur Wheat
4.5(550)
Sam Richards
Sam RichardsUpdated on March 31, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
717 kcal
Protein
: 
31.6g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Fish
  • 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.
serving amount

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

10 grams

Vegetable Stock Paste

200 grams

Salmon Fillets

(Contains: Fish)

1 sachet(s)

Tandoori Masala Mix

1 unit(s)

Avocado

1 unit(s)

Medium Tomato

1 bunch(es)

Coriander

1 unit(s)

Lime

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar

1 tbsp

Honey

Energy (kJ)2999 kJ
Energy (kcal)717 kcal
Fat36.9 g
of which saturates8.9 g
Carbohydrate60.9 g
of which sugars12.7 g
Dietary Fibre8.8 g
Protein31.6 g
Cholesterol80 mg
Salt1.6 g
Potassium362.2 mg
Calcium18.7 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Baking Tray
•Baking Paper
•Medium Bowl

Cooking Instructions and Tips

1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. 
  • Pour the water for the bulgur (see pantry) into a large saucepan, 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.
2
  • Lay the salmon fillets, skin-side down, onto a lined baking tray. Rub the fillets with the tandoori masala mix. Season with salt and pepper. When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
  • Meanwhile, halve the avocado and remove the stone. Cut into 1cm chunks. Cut the tomato into 1cm chunks.
  • Roughly chop the coriander (stalks and all). Halve the lime.
3
  • In a medium bowl, combine half the lime juice with the olive oil for the dressing and sugar (see pantry for both). Season with salt and pepper. Add the avocado, tomato and half the coriander to the dressing and toss to combine. 
  • Once cooked, add the remaining coriander and lime juice to the bulgur wheat. 
4
  • Once cooked, drizzle the honey (see pantry) over the salmon. 
  • Share your bulgur wheat between bowls and top with the salmon and avocado salad. 
  • Finish with dollops of yoghurt. 
  • Enjoy!
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