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Recipe – Salmon, Lemons and Olives with Bulgur Wheat

By Marley Spoon Culinary Director Olivia Andrews on April 21, 2016 in Food

Photo: Marley Spoon Culinary Director Olivia Andrews

Photo: Marley Spoon Culinary Director Olivia Andrews

Roasted onion, garlic, lemon and rosemary add an amazing flavour hit to this wonderful autumnal dish. Teamed with baked salmon and earthy bulgur, it’s guaranteed to be a winner.

Cooking time
40 minutes

2 brown onions
2 garlic cloves
1 lemon
2 sprigs fresh rosemary
150g (1 cup) bulgur
2 x 125g sockeye salmon fillets, skin off
45g pitted black olives
20g parsley
20g coriander
50ml extra virgin olive oil
Salt and pepper

Prepare ingredients – Preheat oven to 200°C. Line an oven tray with baking paper. Peel and thinly slice the onion, slice the garlic, cut the lemon into wedges and lightly crush the rosemary stalks.

Start cooking
– Place the onion, garlic, lemon wedges, rosemary, 2 teaspoons of olive oil and some salt and pepper onto the baking tray. Toss. Roast for 20 minutes, tossing halfway through.

Toast bulghur – Meanwhile, heat a frying pan over a high heat. Cook the bulgur, stirring regularly for 2 – 3 minutes until toasted.

Cook bulgur – Transfer bulgur to a medium saucepan and add 250ml (1 cup) of lightly salted water. Bring to the boil. Cover and cook over low heat for 5 minutes, until tender.

Prepare the salmon – Season the fish with salt and pepper. Remove tray from the oven. Toss onion mixture. Arrange the fish on top, scatter over the olives and drizzle over 1 tablespoon of oil. Cook for a further 8 minutes, until the fish is cooked.

Add herbs – Finely chop the parsley and coriander and stir into the cooked bulgur with 1 tablespoon of oil. Season with salt and pepper. Serve with the fish, the onion mixture and any pan juices.