Seared Salmon with Sun-Dried Tomato Sauce
Pea-Studded Bulgur with Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
680 /serving
Tangy sun-dried tomatoes are an unexpected pairing for salmon, but with a dash of champagne vinegar and fresh thyme, they make a superb sauce. Present the fish over wholesome bulgur studded with peas, and go greener with sautéed Brussels sprout shavings.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 300g Brussels sprouts
- 4g Thyme
- 30ml Champagne vinegar
- 15g Sliced sun-dried tomatoes
- 150g Green peas
- 80g Bulgur
- 30ml Vegetable demi-glace
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Salmon, Sulphites, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
11 g
Sodium
1010 mg
Total Carb
63 g
Sugars
9 g
Protein
42 g
Fibre
16 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ⅓ of 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. Add the peas. Fluff the bulgur.
Mise en place
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise. Pick the thyme leaves off the stems; roughly chop the leaves.
Sauté the Brussels sprouts
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the Brussels sprouts and ½ the remaining spices. Sauté, 3 to 4 min., until softened; season with S&P. Transfer to a bowl and reserve the pan.
Cook the salmon
Pat the salmon dry; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired. Transfer to a plate and reserve the pan.
Make the sauce
Heat the same pan on medium-high. Add the demi-glace, tomatoes, vinegar (start with ½), ⅔ of the thyme and ¼ cup water (double for 4 portions). Cook, stirring often, 2 to 3 min., until combined and slightly reduced. Off the heat, add 2 tbsp butter (double for 4 portions) and S&P.
Plate your dish
Divide the bulgur between your plates. Top with the salmon and Brussels sprouts. Spoon the sauce over the salmon. Garnish with the remaining thyme. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
