Glazed salmon with green bean & bulgur salad

Glazed salmon with green bean & bulgur salad

By Good Food
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(18 ratings)
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Prep: 10 mins Cook: 15 mins

Easy

Serves 2

Fresh citrus flavours turn a salmon fillet into a special meal

Nutrition and extra info

Nutrition: per serving

  • kcal603
  • fat23g
  • saturates4g
  • carbs66g
  • sugars13g
  • fibre3g
  • protein38g
  • salt0.18g
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Ingredients

  • 140g bulgur wheat
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • juice and zest ½ lemon
    Lemon

    Lemon

    le-mon

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

  • 1 tbsp clear honey
  • juice 1 orange, plus 1 tsp zest
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 200g trimmed fine green beans

Method

  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.

  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 Tip

    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.

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Comments, questions and tips

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shanghai-steve
20th Jun, 2020
5.05
Outstanding. So simple but it tastes so good
merel
13th Dec, 2017
5.05
Very simple recipe but the flavours work very well together. The salmon pieces I used needed more than 6 mins, more like 11. Will definitely make this dish again.
victorias28
30th Dec, 2014
4.05
Needed to cook the salmon slightly longer than 3 minutes on each side as suggested. However a brilliant, healthy, tasty & quick meal. Recommended!
hannahrook
15th May, 2013
4.05
Really nice recipe - not cooked bulghar wheat before and it was very nice with the citrus flavours and the salmon. I tried the sauce on its own whilst cooking and was worried it might be a bit overpowering but it worked perfectly with the fish, beans and bulghar. My husband isn't usually a fan of orange flavour in savoury food but he thought this was delicious. I cook quite a lot of salmon so it was nice to find a new way to cook it. Will be making again
SF
23rd Sep, 2011
4.05
Easy, healthy and filling. I'm actually not a big fan of using orange in savoury recipes, but this was lovely. Highly recommended.
eleanormayo
23rd Aug, 2011
4.05
I made a bit of a mixture of the two recipe suggestions, I pan fried the salmon and then popped it in the oven whilst I fried off the ginger & spring onion, I then added the zest & juice of a lime, the juice of half a lemon and 3 tbsp of sweet chilli. I also added the green beans to the bulghar wheat 4 mins before the end of cooking and asparagus tips 2 mins later. A very tasty supper!
Honeygran
8th Apr, 2011
4.05
Quick, easy, tasty and easily variable
chefchristos
27th Sep, 2010
5.05
Both version's of this dish are currently my favourite way to eat Salmon. Perfect for the Monday evening meal after a heavy weekend, when I'm looking for something healthy and not too strodgy. The Chilli version worked quite nicely on Satutrday night with a nice bottle Chardonnay!
libby0's picture
libby0
29th Jun, 2010
5.05
I only cooked this because it was healthy but everyone enjoyed it! I will do it again soon. I used cous cous instead of bulgar because the children prefer the softer texture. When I tasted the sauce I thought it was too strong but it really worked well with the fish, beans and extra broccoli that I cooked.
Frantic Flapjack
14th Jun, 2010
4.05
Easy to make - tasty and healthy. Good after work meal.
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