Crispy Salmon with Spinach Walnut Bulgur and Lemon Caper Yoghurt

Crispy Salmon with Spinach Walnut Bulgur and Lemon Caper Yoghurt

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 8, 2018.
Order Now
Order Now

Salmon is best cooked mediumrare. Make sure you pat salmon dry with paper towels, taking extra care to check for any remaining pin bones.

Ingredients

Bulgur

  • ¼ cup boiling water
  • 1 tomato
  • bag baby spinach
  • 1 Tbsp mint leaves
  • ¼ red onion
  • 1½ Tbsp chopped walnuts
  • 1 Tbsp lemon juice
  • 1-2 tsp extra-virgin olive oil
  • ¼ cup bulgur wheat

Yoghurt

  • 1 tsp capers
  • 2 Tbsp yoghurt
  • Zest of ½ lemon
  • ½ tsp lemon juice

Salmon

  • 150g salmon fillet

Steps

  1. Bring a half full kettle to the boil. Add bulgur, boiling water and a pinch of salt to a small, heat-proof bowl. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well through a sieve and set aside.
  2. Dice tomato 0.5cm; finely chop spinach; thinly slice mint leaves; finely dice onion until you have about 2 tablespoons worth; place all in a medium bowl with walnuts, lemon juice and olive oil.
  3. Finely chop capers. In a small bowl, combine capers with yoghurt, lemon zest and juice and set aside.
  4. Season both sides of salmon with salt. Heat a drizzle of olive oil in a small fry-pan on medium-high heat. Cook salmon, skin-side-down, for 2-3 minutes until skin is crispy. Flip and cook for about a further 2 minutes, or until cooked to your liking. Set aside, covered, to rest for 2 minutes.
  5. Combine cooked bulgur with all remaining bulgur ingredients and season to taste.
  6. To serve, spoon spinach walnut bulgur onto a plate and top with salmon. Dollop lemon caper yoghurt over salmon and bulgur wheat.

Nutritional Information

Energy 2491 kj
595 kcal
Protein 40.5g
Carbohydrate 27.7g
Fat 34.1g