Quick Herbed Honey Salmon
with Beet, Radish & Bulgur Salad
Cooking time
10 minutes
Servings
2/4
Calories
620 /serving
Go with the flow. This smart-thinking recipe ensures that things will be swimming along easily and quickly as suppertime approaches, with a mere 10 minutes of cooking time. Greek-themed seasonings give the salmon fillets an herby edge as they bake, while a lick of honey sweetens the deal. Rest them on a tongue-tickling salad of beet matchsticks, radishes and feta cheese, tossed with hearty bulgur and red wine vinegar.
We will send you:
- 2 Salmon fillets
- 100g Radishes
- 150g Matchstick beets
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Red wine vinegar
- 80g Bulgur
- 7g Honey
- 30g Feta
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Milk, Salmon, Sulphites, Wheat
You will need:
Medium pot
Sheet pan
Oil
Salt & pepper (S&P)
Basting brush
Parchment paper
Total Fat
35 g
Saturated Fat
8 g
Sodium
350 mg
Total Carb
44 g
Sugars
10 g
Protein
37 g
Fibre
8 g
Preparation
Cook the bulgur
Preheat the oven to 450°F. In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Prepare & bake the salmon
Meanwhile, in a small bowl, combine the honey and ¾ of the spices. Pat the salmon* dry with paper towel; season with S&P. Arrange on a lined sheet pan and brush with the spiced honey. Bake on the upper rack of the oven, 4 to 5 min., until partially cooked. Switch the oven to broil, 2 to 4 min., until browned and cooked as desired.
Make the salad
Meanwhile, cut the radishes into ¼ inch wedges. In a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions), the remaining spices and S&P. Add the baby greens, beets, radishes, cheese and bulgur; toss well.
Plate your dish
Divide the salad between your plates. Top with the salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
