Nutritionist's Pick: Dill-Garlic Goat Cheese Double Salmon
with Bulgur and Kale- Salmon
- Wheat
- Milk
- Mustard
- Sulphites
- Soy
- Gluten
- May contain traces of allergens
- Soy
- Crustaceans
- Wheat
- Milk
- Sesame
- Sulphites
- Egg
- Fish
- Mustard
- Tree nuts
- Peanuts
Ingredients: Salmon fillets • Tomato • Bulgur wheat (wheat) (durum wheat semolina) • Kale • Shallot • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • Red wine vinegar • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Parsley • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
56 g
Kale, chopped
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
2 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit(s)
Shallot
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
7 g
Parsley
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
2 unit(s)
Tomato
Not included in your delivery
3 tbsp
Oil*
⅓ tsp
Salt*
⅓ tsp
Pepper*
½ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and stock powder. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Peel, then mince shallot.
- Finely chop parsley.
- Meanwhile, to a small bowl, add 1/2 tsp (1 tsp) oil, half the mustard, half the goat cheese, half the parsley and half the shallot. Season with salt and pepper. Stir to combine.
- Pat salmon dry with paper towels. Season all over with salt, pepper and Dill-Garlic Spice Blend.
- To a parchment-lined baking sheet, add salmon. Top with goat-cheese mixture.
- Roast in the top of the oven for 10-14 min, until cooked through.**
- Cut tomatoes into 1/2-inch pieces.
- Cut kale into bite-sized pieces.
- To a large bowl, add kale, 1 1/2 tbsp (3 tbsp) oil, vinegar, remaining shallots, remaining mustard and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Toss to combine.
- To the bowl, add tomatoes and bulgur. Season with salt and pepper. Stir to combine.
- Divide kale and bulgur salad between bowls.
- Top with salmon.
- Top with remaining goat cheese.
- Sprinkle remaining parsley over top.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
