Middle Eastern Salmon with Bulgur and Harissa

Middle Eastern Salmon with Bulgur and Harissa

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 15, 2017.

Alternatively, use BBQ grill to cook salmon. Cook for 2-3 minutes each side for medium rare.


Ingredients

Middle Eastern Salmon and Bulgur

  • ½ brown onion, finely diced *
  • 1 teaspoon harissa blend
  • ¾ cup water
  • 1 teaspoon salt
  • ¾ cup bulgur wheat
  • 300g salmon fillet
  • ½ bag baby spinach leaves, thinly sliced *

Harissa

  • 1 tablespoon harissa blend
  • ¼ teaspoon salt
  • 1 tablespoon hot water
  • 2 tablespoons olive oil

Carrot Super Seed Salad

  • Juice of 1 lemon
  • Zest of ½ lemon
  • 1 tablespoon red wine vinegar
  • 1 teaspoon runny honey
  • 2 tablespoons olive oil
  • 1 carrot, peeled
  • 1 courgette
  • 2 teaspoons super seed mix
  • 3 tablespoons picked Italian parsley leaves
  • 1 pack pomegranate arils

To Serve

  • ½ pottle yoghurt

Steps

  1. Preheat BBQ hot plate or grill to medium high (if using). Heat a drizzle of oil in a small pot on medium heat. Cook onion for 2-3 minutes, until softened. Add first measure of Harissa blend and cook for about 1 minute, stirring constantly, until fragrant.
  2. Add water and salt to pot and bring to the boil. Add bulgur, stir, cover and remove from heat and leave to steam for about 8 minutes. Combine second measure of harissa blend, salt and hot water in a small bowl and leave to soak for 2-3 minutes. Add olive oil, mix and set aside.
  3. Pat salmon dry with paper towels and remove any remaining scales or pin bones. Cut into 2-3 pieces and set aside.
  4. Combine lemon juice and zest, vinegar, honey and olive oil in a medium bowl. Peel carrot and courgette into long, thin ribbons and add to bowl with dressing, along with all remaining carrot super seed salad ingredients. Toss well, season to taste and set aside.
  5. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium-rare, or until cooked to your liking. Fluff up bulgur with a fork and fold through spinach.
  6. To serve, divide yoghurt between plates and smooth out into a circle. Top with bulgur to one side and serve a handful of carrot super seed salad on the other side. Top bulgur with Middle Eastern salmon, skin-side-up, and drizzle over harissa.

Nutritional Information

Energy 2918 kj
697 kcal
Protein 31.1g
Carbohydrate 41.1g
Fat 44.2g