Nutritionist's Pick: Honey-Mustard Salmon Bulgur Bowls
with Sautéed Veggies and Creamy Dill Yogurt Sauce
Ingredients: Salmon fillets • Zucchini • Red onion • Bulgur wheat (wheat) (durum wheat semolina) • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Lemon • 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) • Honey • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Dill • 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) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
½ cup
Bulgur Wheat
(Contains: Gluten, May contain traces of allergens, Wheat)
½ unit(s)
Greek Yogurt
(Contains: Milk)
3.5 g
Dill
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
1 unit(s)
Zucchini
½ unit(s)
Red Onion
½ tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
1 unit(s)
Vegetable Broth Concentrate
(Contains: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites, May contain traces of allergens)
7 g
Mediterranean Spice Blend
(Contains: May contain traces of allergens, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Honey
Not included in your delivery
1.33 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - To a medium pot, add 3/4 cup (1 1/2 cups) water, broth concentrate, 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. - Halve zucchini lengthwise. Cut into 1/2-inch quarter-moons.
- Peel then cut half the onion into 1-inch pieces (use all for 4 servings).
- Peel, then grate or mince garlic.
-
Meanwhile, to a small bowl, add half the mustard (use all for 4 servings), honey, and 1 tsp (2 tsp) olive oil. Season with salt and pepper. Stir to combine.
-
Pat salmon dry with paper powels. Season all over with half the Mediterranean Spice Blend.
-
To a parchment-lined baking sheet, add salmon. Roast in the middle of the oven for 10-12 min, brushing honey-mustard mixture over salmon halfway through, until cooked through.**
Remove skin, if you like.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, zucchini, and red onion.
- Cook for 3-5 min, stirring often until tender-crisp, adding garlic and remaining Mediterranean Spice Blend halfway through.
- Season with salt and pepper.
- Finely chop dill.
- Zest, then juice half the lemon. Cut remaining into wedges.
- To the bulgur, add 1 tbsp (2 tbsp) butter, half the lemon zest, and veggies. Season with salt. Stir to combine.
- To a small bowl, add yogurt, dill, half the lemon juice, 1/2 tbsp (1 tbsp) water, and remaining lemon zest. Season with salt and pepper. Stir to combine.
- Divide bulgur, salmon, and veggies between bowls.
- Dollop dill-yogurt sauce over top.
- Squeeze lemon over top, if you like.
