Nutritionist's Pick: Salmon with Lemon-Mint Tabbouleh
and Toasted Almonds
Ingredients: Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Salmon fillets • Beefsteak tomato • Bulgur wheat (wheat) (durum wheat semolina) • Lemon • Plant-based mayonnaise (mustard) (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) • Shallot • Almonds • Parsley • Mint • 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
Steelhead Salmon
(Contains: Salmon)
½ cup
Bulgur Wheat
(Contains: Gluten, May contain traces of allergens, Wheat)
14 g
Parsley
2 unit(s)
Garlic, cloves
1 unit(s)
Tomato
28 g
Almonds, sliced
(Contains: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)
1 unit(s)
Cannellini Beans
7 g
Mint
1 unit(s)
Lemon
1 unit(s)
Shallot
7 g
Mediterranean Spice Blend
(Contains: May contain traces of allergens, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Plant-Based Mayonnaise
(Contains: Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat, May contain traces of allergens, Mustard)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high. 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 1/4 tsp salt. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- 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.
- Meanwhile, drain, then rinse cannellini beans. Set aside.
- Roughly chop parsley.
- Roughly chop mint leaves.
- Peel, then thinly slice shallot.
- Peel, then mince or grate garlic
- Zest, then juice the lemon.
- Cut tomato into 1/4-inch pieces.
- In a small bowl, add 1/2 tbsp (1 tbsp) lemon juice, half the lemon zest and half the plant-based mayo (use all for 4 servings). Season with salt and pepper, then stir to combine. Set aside.
- Pat salmon try with paper towels.
- On a foil-lined baking sheet, add salmon. Season with garlic and Mediterranean Spice Blend, salt and peppper. Drizzle 1/2 tbsp (1 tbsp) olive oil overtop.
- Broil in the middle of the oven for 6-8 min, until salmon is cooked through.**
- To a large bowl, add bulgur, shallots, mint, parsley, tomatoes, beans, remaining lemon zest and juice, 1/4 tsp (1/2 tsp ) sugar and 1 tbsp (2 tbsp) olive oil.
- Season with salt and pepper, then toss to combine.
- Divide tabbouleh between bowls, then top with shrimp.
- Sprinkle almonds over top.
- Dollop with plant-based lemon aioli.
If you've opted to get salmon, pat salmon dry with paper towels. On a foil-lined baking sheet, add salmon. Season with garlic, Mediterranean Spice Blend, salt and peppper. Drizzle 1/2 tbsp (1 tbsp) olive oil overtop. Broil in the middle of the oven for 6-8 min, until salmon is cooked through.**
