Nutritionist's Pick: Citrus Salmon and Edamame Bowls
with Turmeric-Spiced Bulgur and Clementine-Cucumber SalsaCalories
:
590 kcalProtein
:
41g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Allergens:
- Salmon
- Wheat
- Soy
- Gluten
- May contain traces of allergens
- Tree nuts
- Egg
- Peanuts
- Sesame
- Mustard
- Milk
- Soy
- Sulphites
- Wheat
Ingredients: Salmon fillets • Bulgur wheat (wheat) (durum wheat semolina) • Lemon • Clementine • Cucumber • Edamame (soy) • Spinach • Pepitas • Cilantro • Golden turmeric spice blend (spices, salt, garlic powder, onion powder, canola oil, silicon dioxide).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
1 unit(s)
Clementine
1 unit(s)
Lemon
2 unit(s)
Mini Cucumber
56 g
Edamame
(Contains: Soy)
56 g
Baby Spinach
7 g
Cilantro
28 g
Pepitas
(May be present: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
4 g
Golden Turmeric Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
Not included in your delivery
0.13 tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Calories590 kcal
Fat25 g
Saturated Fat4.5 g
Carbohydrate54 g
Sugar6 g
Dietary Fiber10 g
Protein41 g
Cholesterol75 mg
Sodium520 mg
Potassium1350 mg
Calcium175 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Before starting, preheat the broiler to high. 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.
- Wash and dry all produce.
- To the boiling water, add bulgur and half the Golden Turmeric Spice Blend. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
2
- Meanwhile, pat salmon dry with paper towels. Sprinkle remaining Golden Turmeric Spice Blend over salmon. Season with salt and pepper.
- To a foil-lined baking sheet, add salmon.
- Broil in the middle of the oven for 6-8 min, until cooked through.**
- When salmon is done, remove and discard skin, if you like.
3
- While salmon broils, peel clementine, then separate into segments. Halve each segment.
- Cut cucumber into 1/4-inch pieces.
- Zest, then juice lemon.
- Roughly chop spinach.
- Roughly chop cilantro.
4
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add edamame and 3 tbsp (6 tbsp) water. Cook for 5-6 min, stirring often, until edamame is tender and water has absorbed. Season with salt and pepper.
5
- Fluff bulgur with a fork, then stir in edamame, spinach, lemon zest and half the lemon juice.
- In a large bowl, toss together remaining lemon juice, clementine segments, cucumbers, cilantro and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. (NOTE: This is your salsa!)
- Divide bulgur between bowls.
- Top bulgur with salmon and clementine-cucumber salsa.
- Sprinkle pepitas over top.
