Skip to main content
Log in
Log in
Pan-Seared Salmon with Citrusy Bulgur Salad

Pan-Seared Salmon with Citrusy Bulgur Salad

With Shallot Vinaigrette
0.0(0)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
720 kcal
Protein
: 
37g protein
Difficulty
: 
Easy
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.
serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

½ cup

Bulgur Wheat

(Contains: Gluten, May contain traces of allergens, Wheat)

14 g

Parsley

28 g

Almonds, sliced

(Contains: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)

7 g

Mint

1 unit(s)

Orange

1 unit(s)

Grapefruit

1 unit(s)

Shallot

1 tbsp

White Wine Vinegar

(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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.
•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.**
Finish and serve
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. 

More delicious recipes with similar ingredients

Oven-Roasted Salmon

with Avocado, Clementine & Quinoa Salad

Sweet and Sour Pork

with Mango, Ginger and Basmati Rice

Garlic Shrimp Linguine

with Roasted Red Pepper and Chili

Pan-Seared Chicken & Orecchiette Primavera

with Parmesan Cream Sauce & Spring Veggies

Pan-Seared Pork Chops

with Pineapple Relish and Cheddar Grits

Seared Provençal Steak

with French Bean Salad

Seared Steak

with Spring Veggie Succotash and Mint-Chive Pesto

Pulled Chicken Sliders

on Brioche with Tangy Cabbage Slaw

Seared Pork Chops

with Oregano-Mint Pesto, Quinoa and Roasted Veggie Skewers

Marinated Tomato and Avocado Salad

with Orzo, Chickpeas and Pepitas

Pan-Seared Rainbow Trout

with Arugula-Mint Pesto, Quinoa Salad, and Char-Broiled Snap Peas

Pan-Seared Steak

with Herb Butter, Roasted Potatoes, and Green Bean Sauté

Thai Pork Laarb Burger

with Cucumber-Mint Salad

Seared Sausage

with Warm Orzo Salad

Seared Steak & Charred Nectarine Salad

with Feta, Pecans, and Basil

Crispy Chicken Thighs

with Roasted Radishes, Carrots, and Summer Herb Gremolata

Apricot-Glazed Chicken

with Thyme-Roasted Potatoes and Carrots

Shrimp Pad See Ew

with Broccoli, Mushrooms, and Peanuts

Highest-rated dinner recipes

Warm Salmon and Shrimp

with Savoury Rice and Blistered Pepper Salsa

Cheesy Beef and Veggie Soup

with Pearl Couscous

Salmon and Shrimp in Lemon-Caper Cream Sauce

with Garlicky Roasted Potatoes

Cajun Salmon and Shrimp

with Savoury Rice and Blistered Pepper Salsa

Creamy Mushroom Alfredo

with Linguine and Spinach

Creamy Garlic Shrimp and Herby Roasted Salmon

with Fresh Linguine and Snap Peas

Grilled Applewood Smoked Chicken and Ribs

with Grilled Asparagus and Sour Cream and Chive Potatoes

Turkey and Fig Burgers

with Garlic and Onion Cream Cheese Spread

Chipotle-Chorizo Flatbreads

with Caramelized Onions and Feta

Grilled Bacon-Wrapped Chicken

with Loaded Baked Potatoes and Caesar-Dressed Grilled Asparagus

Scallop and Bacon Linguine

with Spinach

SuperQuick Grilled BBQ Chicken Flatbreads

with Ranch Drizzle

Maple Shrimp and Chili Bacon

with Spinach and Arugula Salad

Spiced Steaks and Parsley Butter

with Creamy Bacon and Spinach Salad

Bacon, Apple and Cheddar Melts

with Honey-Mustard Dipper

Saucy Peanut, Beef and Pork Noodles

with Linguine and Veggies

SuperQuick Shrimp Spaghetti al Limone

with Cream and Spinach

Pan-Fried Salmon and Soy-Glazed Bok Choy

with Sriracha Mayo and Ginger-Infused Jasmine Rice

Spicy Sweet Chorizo Pizza

with Paprika Mayo and Salad

Grilled Greek Chicken

with Bulgur Salad

This week's must-try HelloFresh recipes

Moroccan-Inspired Salmon and Saucy Veggies

with Couscous Pilaf and Yogurt Sauce

Asian-Style Turkey Meatball Stir-Fry

with Peppers, Snow Peas and Peanut Sauce

Smart Harissa Chicken-and-Lentil Stew

with Butternut Squash and Cilantro

Seared Coconut Tilapia with Mango Salsa

and Turmeric Cauliflower and Cilantro Couscous

Indian-Spiced Shrimp and Bulgur

with Roasted Zucchini and Peppers and Mint-Yogurt Sauce

Mexican-Inspired Chicken and Roasted Vegetables

with Yogurt Crema and Kale Salad

Pan-Seared Salmon with Citrusy Bulgur Salad

With Shallot Vinaigrette

Lentil-Kale Bowls with Honey-Dijon Chicken

with Tarragon Vinaigrette and Apples

Moroccan-Inspired Beef Chili

with Chickpeas, Peppers and Sour Cream

Roasted Chicken with Sun-Dried Tomato Hummus

and Jewelled Couscous and Feta

Creamy Cheesy Sausage Pasta

with Spinach, Corn and Butternut Squash

Cheesy Creamy Cauliflower Pasta

with Baby Spinach

Mashed Potato-Topped Salmon Pie

with Mirepoix and Green Peas

Singaporean-Inspired Chicken Rice

Made with Homemade Ginger-Green Onion Sauce

Chicken-and-Spinach Involtini

with Pesto-Mushroom Linguine

BBQ Chicken and Zucchini Tots

with Buttery Carrots

SuperQuick Galbi-Jim-Inspired Beef Stew

with Carrots and Sesame Potatoes

Chili-Steak Stir-Fry

with Crispy Shallot Rice

SuperQuick Asian-Inspired Air-Fryer Chicken Meatballs

with Honey-Glazed Carrots and Quick-Cook Rice

SuperQuick Sweet-and-Spicy Shrimp Tacos

with Mashed Black Beans and Kiwi-Cabbage Slaw