Salmon in Sweet and Spicy Sauce
with bulgur, bell pepper and tomato
In this delicious dinnertime option, beef rump—cooked to your exacting specifications—is coated in harissa spices and smothered in a sweet and spicy sauce. The whole thing sits on a bed of bulgur that's dotted with tender tomatoes and peppers. A scattering of scallion seals the deal on a mouth-watering meal.
Tags:
Spicy
•Quick
Allergens:
Pesce
•Egg
•Senf
•Hvede
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Salmon
1 sachet(s)
Beef Stock
1 unit(s)
Bell Pepper
1 sachet(s)
Harissa Spice Mix
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Harissa Paste
2 unit(s)
Scallion
2 unit(s)
Tomato
2 sachet(s)
Mayo
2 sachet(s)
Paprika
120 grams
Bulgur Wheat
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2766 kJ
Energy (kcal)661 kcal
Fat32.2 g
of which saturates4.6 g
Carbohydrate67.2 g
of which sugars14.9 g
Dietary Fiber4.7 g
Protein31.5 g
Cholesterol80 mg
Salt6.7 g
Potassium423.4 mg
Calcium28.1 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pot with Lid
Cooking Steps
1
- Boil 240ml water (per 2P) in a large pot along with the stock.
- Once the water is boiling, stir in the bulgur then bring back to the boil.
- Simmer for 1 min then 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.
2
- While the bulgur cooks, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Cut the tomato into 2cm chunks.
- Trim and thinly slice the scallion.
3
- Add the mayo, harissa paste and sweet chilli sauce to a small bowl.
- Mix together until well combined.
4
- Place a large pan over high heat with a drizzle of oil.
- Season the beef with harissa spice, salt and pepper.
- Once the oil is hot, fry the beef until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you want it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
NOTE: Swapping to salmon? Season as instructed and add to pan (skin side down). Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side.
5
- Once the beef is cooked to your liking, transfer to a board, cover and allow to rest.
- Return the pan to high heat with another drizzle of oil.
- Once hot, fry the pepper and tomatoes with the paprika until starting to soften, stirring occasionally, 3-4 mins.
- Stir the drained bulgur into the veg. Season to taste with salt and pepper.
- Just before serving, thinly slice the beef.
6
- Divide the bulgur between bowls.
- Top with the sliced beef.
- Drizzle over the sweet and spicy sauce.
- Finish with a scattering of scallion.
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