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-style 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, skin-on
(Contains Fish, Seafood/Fruit de Mer)
½ cup
Bulgur Wheat
(Contains Wheat)
1 can
Canned Corn
1 unit
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit
Garlic, cloves
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*
0.63 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Drain and rinse corn, then pat dry with paper towels. Add tomatoes, corn, 1 tsp Shawarma Spice Blend and 1 tsp oil (dbl both for 4 ppl) to an unlined 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, 3/4 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. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand 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, skin-side down. Cook until golden-brown and cooked through, 3-4 min per side.**
While salmon cooks, roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any 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.
