Nutritionist's Pick: Spanish-Style Salmon Bowls
with Kale and Lemony Bulgur
Ingredients: Salmon fillets • Sweet bell pepper • Bulgur wheat (wheat) (durum wheat semolina) • Lemon • Kale • Almonds • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Honey • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, 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)
1 cup
Bulgur Wheat
(Contains: Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Sweet Bell Pepper
56 g
Kale, chopped
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
28 g
Almonds, sliced
(Contains: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)
2 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
6 g
Smoked Paprika-Garlic Blend
(Contains: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy, May contain traces of allergens, Sulphites)
1 unit(s)
Honey
Not included in your delivery
5 tsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 350°F. Wash and dry all produce.
- To a medium pot, add 1 1/2 cups (3 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.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Zest, then juice lemon.
- Peel, then mince or grate garlic.
- On a parchment-lined baking sheet, toss together almonds, half the Smoked Papika-Garlic Blend and 1/2 tsp (1 tsp) of olive oil.
- Toast in the middle of the oven for 6-8 min, until golden. Season with salt. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To the same pan, add 1/2 tbsp (1 tbsp) olive oil, then garlic, onions, peppers and kale. Cook for 4-5 min, until peppers and onions are tender-crisp and kale has wilted. Season with salt and pepper.
- Remove from heat, stir in lemon juice.
- Transfer to another plate.
- Pat salmon dry with paper towel.
- Sprinkle salmon with the remaining Smoked Paprika-Garlic Blend, salt and pepper.
- To the same pan, add 3 tsp (6 tsp) olive oil, then salmon to the pan. Pan-fry for 3-5 min per side, until browned and cooked through.**
- Remove from heat, then drizzle with 2 tsp (4 tsp) honey.
- In a small bowl, combine mayo, lemon zest, remaining honey and 1/2 tsp (1 tsp) water.
- Fluff bulgur with a fork, then stir in half the almonds.
- Divide bulgur and veggies between bowls. Top with salmon.
- Drizzle lemon-mayo sauce over top.
- Sprinkle with remaining almonds.
If you've opted to get salmon, pat salmon dry with paper towel. Sprinkle salmon with the remaining Smoked Paprika-Garlic Blend, salt and pepper. To the same pan, add 1/2 tbsp (1 tbsp) olive oil, then salmon to the pan. Pan-fry for 3-5 min per side, until browned and cooked through.** Remove from heat, then drizzle with 2 tsp (4 tsp) honey.
