Glazed salmon with green bean & bulgur salad
By Good Food
Fresh citrus flavours turn a salmon fillet into a special meal
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Prep:10 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 603
-
fat 23g
-
saturates 4g
-
carbs 66g
-
sugars 13g
-
fibre 3g
-
protein 38g
-
salt 0.18g
Ingredients
- 140g bulghar wheat
- 1 tbsp olive oil
- 2 skinless salmon fillets
- 6 spring onions, sliced
- juice and zest ½ lemon
- 1 tbsp clear honey
- juice 1 orange, plus 1 tsp zest
- 200g trimmed fine green beans
Tip
Sticky chilli salmonFor an alternative sauce, replace the spring onions with 2 tsp shredded ginger. Add the zest and juice ½ lime, the juice ½ orange and 3 tbsp Thai sweet chilli sauce and bubble for 1 min to combine. Serve with Thai jasmine rice.
Method
Cook the bulghar wheat following pack instructions. Heat the olive oil in a frying pan over a medium heat. Add the salmon fillets and cook for 3 mins on each side. Stir in the spring onions and cook for 1 min. Add lemon juice, honey, orange juice and zest to the pan and bubble for 1 min more to make a sauce.
Meanwhile, boil the green beans for 4 mins or until tender. Drain. Stir the bulghar wheat with a fork, mixing in the green beans, lemon zest and a little of the sauce. Serve the salmon on a bed of bulghar and beans, with the rest of the sauce spooned over.
