Cook the bulghar wheat in plenty of
salted water for 7 mins (or follow pack
instructions). Drain, tip into a large bowl
and leave to cool. Put the salmon fillet
on a foil-lined grill, brush lightly with oil
and season. Grill for 7-10 mins, turning
halfway, until the fish flakes easily. Cool.
Heat the remaining oil, add the onions
and ginger, and fry for about 5 mins until
softened and lightly coloured. Stir in the
curry paste and cook for 1 min, stirring.
Remove from the heat and stir in the
yogurt, lemon juice and some seasoning.
Leave to cool.
Skin and flake the salmon fillet. Cut
the smoked salmon into strips. Add the
fresh salmon and half the smoked
salmon to the bulghar wheat with the
dressing and half the coriander. Stir
everything together lightly, so as not to
break up the salmon flakes too much.
Tip onto a serving platter and scatter
over the remaining smoked salmon
strips and coriander. Add the lemon
wedges and serve.