Pan-Seared Salmon with Citrusy Bulgur Salad
With Shallot VinaigretteCalories
:
720 kcalProtein
:
37g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
High Protein
Very High Fibre
New
Allergens:
- Salmon
- Wheat
- Almonds
- Sulphites
- Gluten
- May contain traces of allergens
- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Fish
- Wheat
.
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)
14 g
Parsley
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
7 g
Mint
1 unit(s)
Orange
1 unit(s)
Grapefruit
1 unit(s)
Shallot
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Calories720 kcal
Fat37 g
Saturated Fat6 g
Carbohydrate65 g
Sugar14 g
Dietary Fiber11 g
Protein37 g
Cholesterol75 mg
Sodium380 mg
Potassium1200 mg
Calcium175 mg
Iron4 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.
Utensils
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Medium Bowl
•Whisk
Cooking Steps
1
- Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
- Once boiling, add bulgur and 1/8 tsp salt. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
2
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
3
- Cut a piece off the top and bottom ends of grapefruit and orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning fruit as you go.
- When peeled completely, slip a paring knife along each side of the membranes of each grapefruit slice to release segments. Repeat with orange. Place in a small bowl.
- Into a medium bowl, squeeze leftover grapefruit and orange membranes to release juices. (We'll use it later for the dressing!)
4
- Peel, then finely mince shallot.
- Roughly chop parsley.
- Roughly chop mint leaves.
- To the bowl with grapefruit and orange juice, add shallots, vinegar and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper, then whisk to combine
5
- Pat salmon dry with paper towels. Season with salt and pepper.
- Reheat the large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
6
- Fluff bulgur with a fork. Add almonds, parsley, mint and citrus segments. Season with salt and pepper, then toss to combine.
- Divide bulgur between plates, then top with salmon.
- Drizzle shallot dressing over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The citrus and herb combination impressed many reviewers, though the grapefruit's bitterness and the shallot vinaigrette's sharpness were frequently noted as overpowering the other flavours.
- Ease of prep: Segmenting the grapefruit and orange was consistently flagged as the most time-consuming step, with several reviewers noting it took far longer than expected.
- Suggestions: Consider cutting the citrus into rough pieces on a plate to catch the juice for the dressing, rather than segmenting; some reviewers also suggest swapping grapefruit for an extra orange or mandarins to reduce bitterness. If the shallot flavour feels too sharp, use less or let it mellow in the vinegar for a few minutes before whisking into the dressing.
- Leftovers: At least one reviewer enjoyed the leftovers for lunch the next day, though others noted the dish does not reheat well.
