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.
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)
½ cup
Bulgur Wheat
(Contains Wheat)
1 unit
Clementine
56 g
Baby Spinach
113 g
Snow Peas
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*
Nutrition Values
Utensils
Instructions
- 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.
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.
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."