Honey-Glazed Salmon Bulgur Bowl
with Roasted Veggies- Milk
- Gluten
- Wheat
- Fish
- Crustaceans
- May contain traces of allergens
- Mollusc
There's a lot to love in this bountiful bowl, from the spiced bulgur wheat tossed with roasted veggies to the succulent salmon coated in honey and mint. It's a stunning combination that's easy to pull together too – win-win! *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
1
zucchini
1
brown onion
1 bag
mint
½
lemon
1 packet
Greek-style yoghurt
(Contains: Milk;)
½ sachet
ras el hanout
1 packet
bulgur wheat
(Contains: Gluten, Wheat;)
1 sachet
vegetable stock powder
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
Not included in your delivery
olive oil
2 tbs
honey
2 tbs
warm water
1 cup
water
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot and zucchini into bite-sized chunks. Cut the brown onion into thick wedges. Transfer the veggies to a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
While the veggies are roasting, pick and roughly chop the mint leaves. Zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the Greek-style yoghurt and a generous squeeze of lemon juice. Season to taste.
In a medium bowl, combine the honey, warm water and 1/2 the mint. Season.
Heat a medium saucepan over a medium-high heat. Add the ras el hanout (see ingredients) and lemon zest and cook until fragrant, 1 minute. Add the bulghur wheat, water and vegetable stock powder, stir and bring to the boil. Cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the bulghur wheat is tender and the water is absorbed, 10-12 minutes.
TIP: The bulgur wheat will finish cooking in its own steam so don't peek!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Pat the salmon dry with paper towel and season both sides. When the oil is hot, cook the salmon, skin-side down, until just cooked through, 2-4 minutes. Turn the salmon and cook until almost cooked through, 2-3 minutes. Turn the salmon skin-side down again and spoon over the honey and mint glaze until completely coated. Remove from the heat.
TIP: Patting the skin dry helps it crisp up in the pan!
Divide the spiced bulgur and roasted veggies between bowls. Top with the honey-glazed salmon and spoon over any remaining glaze from the pan. Garnish with the remaining mint and serve with the lemon yoghurt.
