Smart Ginger-Glazed Salmon and Bulgur Bowls
with Clementine, Snow Peas and Almonds
This retro-inspired dinner has got it all: Saucy salmon, crunchy veggies, sweet clementine, toasted nuts and fluffy grains are tied together with a punchy dressing.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
¼ cup
Bulgur Wheat
(Contains Wheat)
1 unit(s)
Clementine
56 g
Baby Spinach
113 g
Snow Peas
4 tbsp
Ginger-Garlic Puree
(Contains Soy, Wheat)
28 g
Almonds, sliced
(Contains Almonds)
½ tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add half the bulgur (use all for 4 ppl), 1/3 cup (2/3 cup) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Bring to a boil over high heat. Once boiling, cover and remove from heat. Let stand, until bulgur is tender and liquid is absorbed, 15-16 min. Fluff bulgur with a fork.Stir in 1/2 tbsp (1 tbsp) butter.
Meanwhile, peel clementine, then separate into segments. Trim, then halve snow peas. Pat salmon dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Add 1/2 tbsp (1 tbsp) oil to the same pan, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.**Remove from heat.Spread half the ginger sauce over tops of salmon.
Whisk together remaining ginger sauce, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) vinegar in a large bowl. Add spinach, snow peas, clementine segments and bulgur.Season with salt and pepper, then toss to combine.
If desired, gently remove and discard salmon skin.Divide salad between bowls. Top with ginger-glazed salmon.Sprinkle toasted almonds over top.
