Recipe – Salmon, Lemons and Olives with Bulgur Wheat

Photo: Marley Spoon Culinary Director Olivia Andrews
Cooking time
40 minutes
Ingredients
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.
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