Middle Eastern-Spiced Salmon Bulgur Bowls
with Lemon-Garlic Dressing
No need for a pita with this tasty bowl! Juicy salmon fillets are tossed in Middle Eastern spices and rested 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)
½ can
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
2.5 tsp
Oil*
¾ tsp
Salt*
¼ tsp
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. Add tomatoes, half the corn (use all for 4 ppl), Shawarma Spice Blend and 1 tsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven, stirring halfway through, 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 remove from heat. Let stand, still covered, until bulgur is 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. Add mayo, lemon zest, 1/4 tsp garlic and 1/2 tbsp lemon juice (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Fluff bulgur with a fork and season with salt and pepper. Stir in broiled veggies and half the parsley.
Divide bulgur between plates, then top with salmon. Dollop lemon garlic dressing over top and sprinkle with remaining parsley. Squeeze over a lemon wedge, if desired.
