- 400g bulghar wheat
- 500g salmon fillet, pin-boned
- 3 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 onions, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 5cm piece ginger, peeled and finely chopped
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
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
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.