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Spicy salmon tabbouleh

Spicy salmon tabbouleh

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(2 ratings)

Prep: 20 mins Cook: 25 mins

Easy

Serves 10 - 12
A touch of korma curry paste turns this bulghar wheat dish into a spruced-up kedgeree packed with smoked and grilled fish

Nutrition and extra info

Nutrition per serving (10)

  • kcalories360
  • fat15g
  • saturates4g
  • carbs32g
  • sugars3g
  • fibre1g
  • protein24g
  • salt1.7g
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Ingredients

  • 400g bulghar wheat
  • 500g salmon fillet, pin-boned
  • 3 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 5cm piece ginger, peeled and finely chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp curry paste (we used korma)
  • 300g Greek yogurt
  • juice 1 lemon, plus 2 cut into wedges, to serve

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 300g smoked salmon
  • handful coriander or parsley, roughly chopped

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Method

  1. 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.

  2. 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.

  3. 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.

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Comments (3)

sarahpickergain's picture
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This went down a treat! I used standard curry paste rather than korma as that just happened to be what I had in, but it was still delicious.
Will definitely be pulling this out the bag again!

sashaknits's picture
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This recipe is amazing, I've rarely seen my boyfriend so excited by something I've cooked and he's generally pretty enthusiastic about his food! It makes really delicious leftovers for lunch the next day too.

A couple of notes from my experience:
~Read your bulghar wheat preparation directions carefully before you get started - mine is cooked by soaking it in hot water for 30 minutes, which is a lot longer than the 7 minutes catered for in the recipe and this caused me some difficulty the first time I made it becaues my timings were then all wrong.
~Wrap the salmon in foil and bake it in the oven for about 20 minutes at 200C. It's much easier than grilling because you don't have to keep checking on it to make sure it doesn't burn.

kateab's picture

This is fab, so easy and so tasty. My children absolutely loved it and asked when they could have it again. I halved the quantities to cater for a family evening meal with leftovers for lunch.

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