Name: Glazed salmon with green bean & bulgur salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 140g bulgur wheat; 1 tbsp olive oil; 2 skinless salmon fillets; 6 spring onions sliced; juice and zest ½ lemon; 1 tbsp clear honey; juice 1 orange plus 1 tsp zest; 200g trimmed fine green beans

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Glazed salmon with green bean & bulgur salad

Glazed salmon with green bean & bulgur salad

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.2 out of 5.23 ratingsRate

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Fresh citrus flavours turn a salmon fillet into a special meal

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A star rating of 4.8 out of 5.148 ratings

Ingredients

Nutrition

Units:

MetricUS

140g bulgur wheat
1 tbsp olive oil
2 skinless salmon fillets
6 spring onions

sliced
juice and zest ½ lemon
1 tbsp clear honey
juice 1 orange

plus 1 tsp zest
200g trimmed fine green beans

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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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A star rating of 4.2 out of 5.23 ratings

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