Salmon with Broccolini and Tahini Dressing
with bulgur salad & toasted almonds
This recipe provides 258g vegetables per portion.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Shallot
100 g
Broccolini
30 g
Bulgur
(Contains Wheat May be present Soy)
5 g
Shaved almonds
(Contains Almonds May be present Peanuts, Tree nuts, Sesame)
½ piece
Lime
65 g
Red cherry tomatoes
20 g
Arugula & lamb's lettuce
1 piece
Salmon fillet
(Contains Fish)
15 g
Tahini
(Contains Sesame)
20 g
East Asian-style sauce
(Contains Soy, Wheat)
Not included in your delivery
⅓ piece
Low sodium mushroom or vegetable stock cube
½ tablespoon
Olive oil
to taste
Extra virgin olive oil
20 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Bring plenty of water to a boil in a pot for the broccolini.
- Slice the shallot into half rings.
- Boil the broccolini for 2 - 3 minutes, then remove with a slotted spoon (leaving the hot water in the pot) and rinse off with cold water.
- Crumble the stock cube (see pantry for amount) into the pot and boil the bulgur for 8 - 10 minutes, then drain and set aside without the lid.
- Roughly chop the almonds.
- Heat a frying pan without any oil over medium-high heat. Toast the almonds for 1- 2 minutes, or until golden brown, then remove from the pan and set aside.
- Heat a light drizzle of olive oil in the same frying pan over medium-high heat and fry the shallot for 1 - 2 minutes. Add the broccolini and fry for 4 - 5 minutes, then take both out of the pan and set aside.
- Cut the lime into 4 wedges.
- Heat a light drizzle of olive oil in the same frying pan over medium-high heat and fry the salmon filet for 3 - 5 minutes on the skin.
- Lower the heat, flip the salmon over and fry for 1 - 2 minutes on the other side. Season with salt and pepper to taste.
- In a small bowl, mix the tahini and East Asian-style sauce with the water for the sauce and the juice of a lime wedge.
- Cut the cherry tomatoes in half, then put them in a salad bowl with the mixed salad leaves and bulgur.
- Drizzle over some extra virgin olive oil and season with salt and pepper to taste (see Tip).
Tip: feel free to add a splash of water to the dressing if it's too thick.
- Transfer the bulgur salad to deep plates, then top with the onion and broccolini.
- Serve the salmon on the salad and drizzle over the tahini dressing and the juice of 1 lime wedge.
- Scatter over the almonds to finish.