- 140g bulghar wheat
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 skinless salmon fillets
- 6 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- juice and zest ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp clear honey
- juice 1 orange, plus 1 tsp zest
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 200g trimmed fine green beans
Cook the bulghar wheat following pack instructions. Heat the olive oil in a frying pan over a medium heat. Add the salmon fillets and cook for 3 mins on each side. Stir in the spring onions and cook for 1 min. Add lemon juice, honey, orange juice and zest to the pan and bubble for 1 min more to make a sauce.
Meanwhile, boil the green beans for 4 mins or until tender. Drain. Stir the bulghar wheat with a fork, mixing in the green beans, lemon zest and a little of the sauce. Serve the salmon on a bed of bulghar and beans, with the rest of the sauce spooned over.
Sticky chilli salmon
For an alternative sauce, replace the spring onions with 2 tsp shredded ginger. Add the zest and juice ½ lime, the juice ½ orange and 3 tbsp Thai sweet chilli sauce and bubble for 1 min to combine. Serve with Thai jasmine rice.