Sesame-Crusted Salmon
with Bulgur, Roasted Veggies and Spicy Mayo- Salmon
- Wheat
- Soy
- Sesame
- Egg
- Mustard
- Gluten
- May contain traces of allergens
- Soy
- Sulphites
- Tree nuts
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Wheat
- Fish
- Sesame
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.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 unit(s)
Garlic, cloves
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
56 g
Edamame
(Contains: Soy)
9 g
Sesame Seeds
(Contains: Sesame May be present: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
7 g
Black Sesame Seeds
(Contains: Sesame May be present: Egg, Peanuts, Soy, Sulphites, Mustard, Milk, Crustaceans, Tree nuts, Wheat, Fish)
56 g
Snow Peas
1 unit(s)
Carrot
2 tbsp
Spicy Mayo
(Contains: Egg, Mustard May be present: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)
½ tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
Not included in your delivery
1 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
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 at 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.
