Middle Eastern-Inspired Salmon Bulgur Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Middle Eastern-Inspired Salmon Bulgur Bowls

Middle Eastern-Inspired Salmon Bulgur Bowls

with Lemon-Garlic Dressing

No need for a pita with this tasty bowl! Juicy salmon fillets are tossed in Middle Eastern-style spices and set over tender bulgur. Sweet roasted veggies and a DIY lemon-garlic dressing bring it all together.

Tags:
Quick
Allergens:
Salmon
Wheat
Egg
Mustard
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

½ cup

Bulgur Wheat

(Contains Wheat)

113 g

Corn Kernels

1 unit

Lemon

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Garlic Puree

7 g

Parsley

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

113 g

Baby Heirloom Tomatoes

1 unit

Vegetable Broth Concentrate

Not included in your delivery

2.5 tsp

Oil*

0.63 tsp

Salt*

¼ tsp

Pepper*

sideBannerName

Nutrition Values

Calories660 kcal
Fat30 g
Saturated Fat5 g
Carbohydrate62 g
Sugar8 g
Dietary Fiber5 g
Protein36 g
Cholesterol65 mg
Sodium1150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Paper Towel
Measuring Cups
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Zester
Small Bowl

Instructions

Cook bulgur and prep salmon
1

Before starting, preheat the broiler to high. Wash and dry all produce. Add broth concentrate, 2/3 cup (1 1/4 cups) water and 1/2 tsp (1 tsp) salt to a medium pot.Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min.Meanwhile, pat salmon dry with paper towels.Sprinkle with remaining Shawarma Spice Blend, then season with salt and pepper.

Broil veggies
2

Add tomatoes, corn, 1 tsp (2 tsp) Shawarma Spice Blend and 1 tsp (2 tsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven, stirring halfway through, until golden, 5-6 min.

Cook salmon
3

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. Cook until golden-brown and cooked through, 3-4 min per side.**

Make lemon-garlic dressing
4

Meanwhile, roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Add mayo, lemon zest, garlic puree and 1/2 tbsp (1 tbsp) lemon juice to a small bowl. Season with salt and pepper, then stir to combine.

Finish bulgur
5

Fluff bulgur with a fork and season with salt and pepper. Stir in broiled veggies and half the parsley.

Finish and serve
6

Divide bulgur between plates, then top with salmon. Dollop lemon-garlic dressing over top and sprinkle with remaining parsley. Squeeze a lemon wedge over top, if desired.