Nutritionist's Pick: Salmon with Chive-Garlic Aioli
with herbed bulgur and spiced chickpeas- Salmon
- Wheat
- Mustard
- Egg
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Fish
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Salmon fillets • Zucchini • Sweet bell pepper • Bulgur wheat (wheat) (durum wheat semolina) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Mediterranean spice blend (corn starch, fine salt, dehydrated vegetables (garlic, onion, red bell pepper), sugar, spices and herbs, cornmeal, citric acid, lemon juice powder, canola oil, silicon dioxide) • Parsley • Chives • Garlic.
Ingredients
250 g
Steelhead Salmon
(Contains: Salmon)
1 unit(s)
Chickpeas
(Contains: Gluten, Wheat, May contain traces of allergens)
7 g
Parsley
½ cup
Bulgur Wheat
(Contains: Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
7 g
Chives
2 unit(s)
Garlic, cloves
14 g
Mediterranean Spice Blend
(Contains: May contain traces of allergens, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Mayonnaise
(Contains: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame, May contain traces of allergens, Mustard, Egg)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- 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.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed
- Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moon.
- Core, then cut pepper into 1/2 inch pieces.
- To a foil-lined baking sheet, add peppers, zucchini, and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Toss to coat.
- Broil in the top of the oven for 8-10 min, stirring halfway until tender-crisp and golden.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- To a small bowl, mayo, half the chives and half the garlic. Season with salt and pepper. Stir to combine.
- Heat a large non-stick pan over medium-high.
- While the pan heats, drain, then rinse chickpeas.
- When hot, add 1 tbsp (2 tbsp) olive oil, then chickpeas. Cook for 4-6 min, stirring often, until golden.
- Remove from heat. Stir in half the Mediterranean Spice Blend and remaining garlic. Season with salt and pepper.
- Pat salmon dry with paper towels. To a foil lined baking sheet, add salmon. Drizzle with1/2 tbsp (1 tbsp) olive oil. Season with remaining Mediterranean Spice Blend, salt and pepper.
- Broil in the middle of the oven for 6-8 min, until cooked through.**
- Remove and discard salmon skin, if you like.
- While salmon cooks, roughly chop parsley.
- Stir parsley into bulgur.
- Divide bulgur and chickpeas between bowls.
- Top with veggies and salmon.
- Spoon chive-garlic aioli over top.
- Sprinkle remaining chives over top.
If you've opted for salmon, pat salmon dry with paper towels. To a foil lined baking sheet, add salmon. Drizzle with1/2 tbsp (1 tbsp) olive oil. Season with remaining Mediterranean Spice Blend, salt and pepper. Broil in the middle of the oven for 6-8 min, until cooked through.** Remove and discard salmon skin, if you like.
