Harissa-Roasted Double Salmon
with Bulgur, Zucchini and Minty Yogurt Sauce- Salmon
- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Tree nuts
- Mustard
- Sesame
- Crustaceans
- Soy
Ingredients: Salmon fillets • Zucchini • Bulgur wheat (wheat) (durum wheat semolina) • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Lemon • Shallot • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Mint.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Greek Yogurt
(Contains: Milk)
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Gluten)
30 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
7 g
Harissa Spice Blend
2 tbsp
Tomato Sauce Base
(May contain traces of: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
7 g
Mint
1 unit(s)
Zucchini
1 unit(s)
Lemon
1 unit(s)
Shallot
Not included in your delivery
2 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450 °F. Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Halve zucchini lenghtwise, then cut into 1/2-inch moons.
- Peel, then cut shallot in 1/2-inch slices.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Drain and reserve olive brine, then roughly chop olives.
- Pick mint leaves from stems, then finely chop.
- To a small bowl, add Harissa Spice Blend, half the lemon zest, half the lemon juice, 1 tbsp (2 tbsp) oil and tomato sauce base. Stir to combine. Season with salt and pepper. (NOTE: This is your harissa paste.)
- Pat salmon dry with paper towels. Season with salt and pepper.
- To a parchment-lined baking sheet, add salmon. Spread harissa paste over flesh sides of salmon.
- Roast in the middle of the oven for 10-12 min, until salmon is cooked through.**
- Meanwhile, heat a large non-stick pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil, zucchini and shallots. Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper.
- Add olives. Cook for 1 min.
- To a small bowl, add yogurt, half the mint, remaining lemon zest and remaining lemon juice. Season with salt and pepper, then stir to combine.
- When bulgur is done, add 1 tbsp (2 tbsp) butter and reserved olive brine (from step 2), then fluff with a fork
- Divide bulgur and veggies between plates.
- Divide salmon between plates.
- Spoon yogurt sauce over top of salmon.
- Sprinkle remaining mint over top.
- Squeeze a lemon wedge over top.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
