Middle Eastern-Spiced Salmon Bulgur Bowl
with Lemon Garlic Dressing
No need for a pita with this tasty bowl! Juicy salmon fillets are tossed in Middle Eastern spices and rest atop tender bulgur. Sweet roasted veggies and a DIY lemon garlic dressing bring it all together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
½ cup
Bulgur Wheat
(Contains Wheat)
113 g
Canned Corn
1 unit
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
3 g
Garlic
7 g
Parsley
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
113 g
Baby Heirloom Tomatoes
1 unit
Vegetable Broth Concentrate
Not included in your delivery
¾ tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high. Wash and dry all produce.
Drain and rinse corn, then pat dry with paper towels. Toss together tomatoes, half the corn, half the Shawarma Spice Blend and 1 tsp oil (dbl all for 4 ppl) on a baking sheet. Season with salt and pepper. Broil, in the middle of the oven, stirring halfway through cooking, until golden, 7-8 min.
While veggies broil, add broth concentrate, 1/2 cup water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Add bulgur, then cover and let stand, until tender and liquid is absorbed, 15-16 min. While bulgur cooks, pat salmon dry with paper towels. Sprinkle with remaining Shawarma Spice Blend, then season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Cook, until golden-brown and cooked through, 4-5 min per side.**
While salmon cooks, roughly chop parsley. Zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic. Stir together mayo, lemon zest, 1/4 tsp garlic and 1/2 tbsp lemon juice (dbl both for 4 ppl) in a small bowl. Season with salt and pepper.
Fluff bulgur with a fork, then stir in broiled veggies and half the parsley. Season with salt and pepper.
Divide bulgur between plates and top with salmon. Dollop with lemon garlic dressing and sprinkle remaining parsley over top. Squeeze over a lemon wedge, if desired.
