Middle Eastern-Spiced Salmon
with Bulgur-Chickpea Pilaf and Roasted Peppers
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Salmon fillets • Sweet bell pepper • Red onion • Bulgur wheat (wheat) (durum wheat semolina) • Lemon • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Spinach • Middle Eastern spice blend (mustard) (spices, paprika powder, salt, sugar (corn syrup solids, sugar), garlic powder, black pepper, mustard ground, canola oil, oleoresin paprika, silicon dioxide) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Steelhead Salmon
(Contains: Salmon)
15 g
Middle Eastern Seasoning
(Contains: Soy, Sulphites, Tree nuts, Wheat, Milk, Peanuts, Sesame, May contain traces of allergens, Mustard)
7 g
Parsley
1 unit(s)
Chickpeas
(Contains: Gluten, Wheat, May contain traces of allergens)
½ cup
Bulgur Wheat
(Contains: Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Lemon
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
3 tbsp
Yogurt Sauce
(Contains: Milk)
28 g
Baby Spinach
2 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Drain and rinse chickpeas.
- Core, then cut pepper into 1/4-inch slices.
- Peel then cut half the onion into 1/4-inch slices. Chop the other half into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Heat a medium pot over medium.
- When hot add 1/2 tbsp (1 tbsp) oil, then chopped onions and garlic. Cook for 2-3 min, stirring constatnly, until softened. Season with salt.
- Add 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
- Once boiling, add bulgur and chickpeas. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, line a baking sheet with foil.
- Arrange peppers, sliced onions and 1/2 tbsp (1 tbsp) oil on the baking sheet. Sprinkle with half the Middle Eastern Seasoning. Season with salt and pepper, then toss to coat.
- Pat salmon dry with paper towels. Season with salt, pepper and remaining Middle Eastern Seasoning.
- Place salmon on top of veggies.
- Roast salmon and veggies in the middle of the oven for 10-12 min, until salmon is cooked through and veggies are tender.**
- Meanwhile, roughly chop spinach.
- Roughly chop parsley.
- Zest, then cut lemon into wedges.
- Fuff bulgur mixture with a fork.
- Add spinach, half the parsley and lemon zest. Stir to combine. Season with salt and pepper.
- Divide bulgur-chickpea pilaf between plates.
- Top with veggies and salmon.
- Drizzle with yogurt sauce.
- Sprinkle with remaining parsley.
- Squeeze a lemon wedge over top.
If you've opted to get salmon, prep and cook in the same way the recipe instructs you to prep and cook tilapia.
