Lightly seasoned, pan-fried salmon shine in this balanced bowl featuring zesty bulgur, spinach and tomatoes. A liberal drizzle of Baja sauce over top is the best way to enjoy this delicious dish!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Salmon Fillets, skin-on
(Contains Salmon)
1 tbsp
Southwest Spice Blend
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
cup
Bulgur Wheat
(Contains Wheat)
56 g
Baby Spinach
113 g
Baby Tomatoes
1 unit(s)
Green Onion
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 unit(s)
Lemon
1 unit(s)
Sour Cream
(Contains Milk)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
2 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
0.13 tsp
Pepper*
1 tbsp
Oil*
0.13 tsp
Salt*
If you've opted to get salmon, Heat a large non-stick pan over medium-high heat. While pan heats, salmon dry with paper towels. Season with salt, pepper and remaining Southwest Spice Blend. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Cook, until golden-brown on all sides and salmon is cooked through, 8-12 min.** Remove pan from heat. Drizzle remaining chipotle sauce over salmon.