Glazed salmon with green bean & bulgur salad
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Fresh citrus flavours turn a salmon fillet into a special meal
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 603 | |
| fat | 23g | |
| saturates | 4g | |
| carbs | 66g | |
| sugars | 13g | |
| fibre | 3g | |
| protein | 38g | |
| low in | salt | 0.18g |
Ingredients
- 140g bulgur wheat
- 1 tbsp olive oil
- 2 skinless salmon fillets
- 6 spring onions , sliced
- juice and zest ½ lemon
- 1 tbsp clear honey
- juice 1 orange , plus 1 tsp zest
- 200g trimmed fine green beans
Method
- STEP 1
Cook the bulgur 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.
- STEP 2
Meanwhile, boil the green beans for 4 mins or until tender. Drain. Stir the bulgur wheat with a fork, mixing in the green beans, lemon zest and a little of the sauce. Serve the salmon on a bed of bulgur and beans, with the rest of the sauce spooned over.
RECIPE TIPS
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.
Goes well with
Recipe from Good Food magazine, June 2010
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