Nutritionist's Pick: Sesame-Crusted Salmon
with Bulgur, Roasted Veggies and Spicy Mayo
Ingredients: Salmon fillets • Carrot • Bulgur wheat (wheat) (durum wheat semolina) • Edamame (soy) • Snow peas • Spicy mayonnaise (egg, mustard) (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) • Sesame oil • Sesame seeds • Black sesame seeds • 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)
2 unit(s)
Garlic, cloves
½ cup
Bulgur Wheat
(Contains: Gluten, May contain traces of allergens, Wheat)
56 g
Edamame
(Contains: Soy)
9 g
Sesame Seeds
(Contains: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts, May contain traces of allergens, Sesame)
7 g
Black Sesame Seeds
(Contains: Egg, Peanuts, Soy, Sulphites, Mustard, Milk, Crustaceans, Tree nuts, Wheat, Fish, May contain traces of allergens, Sesame)
56 g
Snow Peas
1 unit(s)
Carrot
2 tbsp
Spicy Mayo
(Contains: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk, May contain traces of allergens, Egg, Mustard)
½ tbsp
Sesame Oil
(Contains: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish, May contain traces of allergens, Sesame)
Not included in your delivery
1 tbsp
Oil*
⅓ tsp
Salt*
Nutrition Values
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 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.
- Peel, then halve carrot lengthwise. Cut into 1/2-inch half-moons.
- Peel, then mince or grate garlic.
- Trim snow peas.
- To a small bowl, add spicy mayo, half the sesame oil and 1/2 tbsp (1 tbsp) water. Stir to combine.
- Pat salmon dry with paper towels, then season with salt and pepper.
- To a shallow dish, add black and white sesame seeds, then stir to combine.
- Press salmon flesh-sides down to coat with sesame seeds.
- On a parchment-lined baking sheet, arrange salmon. Drizzle 1/2 tbsp (1 tbsp) olive oil over top.
- Roast in the bottom of the oven for 10-12 min, until salmon is opaque and cooked through.**
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) olive oil over medium.
- When hot, add edamame and carrots. Cook for 2-3 min, stirring occasionally, until just tender.
- Add snow peas, garlic and 1/4 cup (1/2 cup) water. Cook for 3-4 min, stirring occasionally, until carrots are tender. Season with salt and pepper.
- Add remaining sesame oil to bulgur and fluff with a fork. Season with salt and pepper.
- Divide bulgur and veggies between bowls.
- Top bulgur with salmon and drizzle spicy sesame mayo over top.
