Quick Mustard Salmon
with Beets & Bulgur
Cooking time
10 minutes
Servings
2/4
Calories
/serving
A 10-minute meal and you can be on your merry way—whether that’s to a social gathering or to the sofa for a Christmas romcom. Spiced bulgur quickly lays down a base for tender pink salmon, with more colour from a salad of pre-cooked beets and chives.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 500g Pre-cooked beets
- 6g Chives (or garlic chives)
- 15ml Whole-grain mustard
- 30ml Apple cider vinegar
- 7g Honey
- 80g Bulgur
- 43ml Sour cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
You will need:
Basting brush
Medium pot
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Cook the bulgur
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ½ the spices 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.
Fry the salmon
- Meanwhile, preheat the air fryer to 400°F. Lightly oil the basket.
- Pat the salmon* dry and rub with a drizzle of oil; season with the remaining spices and S&P. Brush with ½ the mustard.
- Place in the air fryer and fry, 4 to 6 min., until browned and cooked as desired.
Make the beet salad
- Meanwhile, drain the beets and pat dry; medium-dice.
- Thinly slice the chives.
- In a large bowl, combine the vinegar, honey, remaining mustard, 2 tbsp oil (double for 4 portions) and S&P.
- Add the beets and ½ the chives; toss well.
Plate your dish
- Divide the bulgur between your plates.
- Top with the salmon and beet salad.
- Dollop with the sour cream.
- Garnish with the remaining chives. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
