Smart Ginger-Glazed Salmon and Bulgur Bowls
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Smart Ginger-Glazed Salmon and Bulgur Bowls

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.

Tags:
Carb Smart
Quick
Calorie Smart
Allergens:
Salmon
Wheat
Soy
Almonds
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit

Clementine

56 g

Baby Spinach

113 g

Snow Peas, trimmed

4 tbsp

Ginger Sauce

(Contains Soy, Wheat May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

28 g

Almonds, sliced

(Contains Almonds)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

½ tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

½ tbsp

Oil*

¼ tsp

Salt*

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Nutrition Values

Calories670 kcal
Fat31 g
Saturated Fat7 g
Carbohydrate62 g
Sugar16 g
Dietary Fiber5 g
Protein37 g
Cholesterol90 mg
Sodium790 mg
Trans Fat0.2 g
Potassium1250 mg
Calcium200 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Strainer
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

Cook bulgur
1
  • 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.
Prep
2
  • Meanwhile, peel clementine, then separate into segments.
  • Trim, then halve snow peas.
  • Pat salmon dry with paper towels. Season with salt and pepper.
Toast almonds
3
  • 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.
Cook salmon
4
  • 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.
Assemble salad
5
  • 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.
Finish and serve
6
  • If desired, gently remove and discard salmon skin.
  • Divide salad between bowls.
  • Top with ginger-glazed salmon.
  • Sprinkle toasted almonds over top.
7

If you've opted to get salmon, pat dry with paper towels, then season with salt and pepper. Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 3), 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. If desired, gently remove skin before serving.

8

If you've received broccoli, cut into bite-sized pieces. Continue to follow the recipe as instructed, subbing broccoli in for the swapped veg. Then, increase pan-fry cook time to 5-6 min to ensure a tender-crisp bite."