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Nutrition: per serving

  • kcal603
  • fat23g
  • saturates4g
  • carbs66g
  • sugars13g
  • fibre3g
  • protein38g
  • salt0.18g
    low

Method

  • step 1

    Cook the bulgur wheat following pack instructions. Heat the olive oil in a frying pan over a medium heat. Add the salmon fillets and cook for 3 mins on each side. Stir in the spring onions and cook for 1 min. Add lemon juice, honey, orange juice and zest to the pan and bubble for 1 min more to make a sauce.

  • step 2

    Meanwhile, boil the green beans for 4 mins or until tender. Drain. Stir the bulgur wheat with a fork, mixing in the green beans, lemon zest and a little of the sauce. Serve the salmon on a bed of bulgur and beans, with the rest of the sauce spooned over.

RECIPE TIPS
STICKY CHILLI SALMON

For an alternative sauce, replace the spring onions with 2 tsp shredded ginger. Add the zest and juice ½ lime, the juice ½ orange and 3 tbsp Thai sweet chilli sauce and bubble for 1 min to combine. Serve with Thai jasmine rice.

Recipe from Good Food magazine, June 2010

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Comments, questions and tips (10)

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Overall rating

A star rating of 4.3 out of 5.22 ratings

shanghai-steve

A star rating of 5 out of 5.

Outstanding. So simple but it tastes so good

merel

A star rating of 5 out of 5.

Very simple recipe but the flavours work very well together. The salmon pieces I used needed more than 6 mins, more like 11. Will definitely make this dish again.

victorias28

A star rating of 4 out of 5.

Needed to cook the salmon slightly longer than 3 minutes on each side as suggested. However a brilliant, healthy, tasty & quick meal. Recommended!

hannahrook

A star rating of 4 out of 5.

Really nice recipe - not cooked bulghar wheat before and it was very nice with the citrus flavours and the salmon. I tried the sauce on its own whilst cooking and was worried it might be a bit overpowering but it worked perfectly with the fish, beans and bulghar. My husband isn't usually a fan of…

SF

A star rating of 4 out of 5.

Easy, healthy and filling. I'm actually not a big fan of using orange in savoury recipes, but this was lovely. Highly recommended.

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