Middle-Eastern Salmon on Tabblouleh
with broccoli
The quantities provided above are averages only.
Ingredients
200 grams
Salmon
(Contains: Fish)
150 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat May be present: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten)
2 unit(s)
Tomato
5 grams
Parsley
2 unit(s)
Garlic
1 sachet(s)
Vegetable Stock
1 sachet(s)
Tahini
(Contains: Sesame)
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
1 unit(s)
Broccoli
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour 300ml water (per 2P) for the bulgur wheat into a large pot, stir in the stock 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 pot and remove from the heat. Leave aside for 12-15 mins or until ready to serve. TIP: If you’re in a hurry you can boil the water in your kettle.
Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
Pop the broccoli onto one side of a lined baking tray. Drizzle with oil, season with half the middle eastern spice mix, salt and pepper then toss to coat. Spread out in a single layer.
Lay the salmon fillets, skin-side down, onto the other side of a ined baking tray. Toss with the tahini and remaining middle eastern spice mix. Then season with salt and pepper. When the oven is hot, roast the salmon and broccoli on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Cut the tomato into 2cm chunks.
Toss the cooked bulgur with the parsley, chopped tomato, garlic and a drizzle of oil. Season to taste with salt and pepper.
Divide the tabbouleh between bowls and serve the tahini roasted salmon and middle eastern spiced broccoli alongside.
