Orange & Turmeric Glazed Salmon
with Spiced Bulgur, Cucumber & Mint
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
Like a bright beacon of spring, this dish is pure sunshine, in both style and substance. The tender, rich salmon will get satisfyingly seared before you glaze it in a sweet mixture of orange juice, turmeric and pomegranate molasses. You’ll serve the tender fish with a crunchy, juicy side salad mixing string peas with cucumber, fresh mint and orange supremes, plus a bed of turmeric bulgur that will give every plateful a golden glow.
We will send you:
- 2 Salmon filets
- 1 Cucumber
- 1 Orange
- 1 Bunch of mint
- 100g Sugar snap peas (or snow peas)
- 110g Large-flaked bulgur
- 30ml Orange juice
- 15ml Pomegranate molasses
- 10g Middle Eastern jaunt spice blend (sumac, dried vegetables, salt, spices, mustard, sugar, lemon oil, turmeric)
Contains: Salmon, Mustard, Wheat
You will need:
Medium pot
Medium pan (non-stick if possible)
Zester
Olive oil
Oil
Salt & pepper
Total Fat
27 g
Saturated Fat
6 g
Sodium
520 mg
Total Carb
71 g
Sugars
20 g
Protein
40 g
Fibre
12 g
Preparation
Cook the bulgur
Zest the orange. In a medium pot, combine the bulgur, 1 ⅓ cups water (double for 4 portions), ⅓ of the spice blend and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Add up to ½ the orange zest and fluff the cooked bulgur with a fork. Set aside in a warm spot.
Mise en place
While the bulgur cooks, cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and pith. Over a bowl, cut between the membranes to separate the orange segments; keep the juice. Medium-dice the cucumber. Snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod. Halve each pod crosswise. Pick the mint leaves off the stems.
Make the glaze
In a small bowl, combine the orange juice (both fresh and packaged), pomegranate molasses and as much of the remaining orange zest as you’d like; season with ½ the remaining spice blend.
Cook the salmon
In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the salmon dry with paper towel; season with the remaining spice blend and S&P. Add the salmon to the pan and cook, 2 to 3 minutes, on the first side until partially cooked. Flip the salmon*; add ⅔ of the orange-pomegranate mixture and 1 tbsp water (double for 4 portions). Continue to cook, spooning the sauce over the salmon, 2 to 3 minutes, until the salmon is cooked through and thoroughly glazed.
Make the salad
While the salmon cooks, roughly chop the mint. In a medium bowl, combine the remaining orange-pomegranate mixture and 1 tbsp olive oil (double for 4 portions). Add the sugar snap peas, cucumber, orange segments and ½ the mint; toss well.
Plate your dish
Divide the spiced bulgur between your plates and top with the glazed salmon and salad. Garnish the dish with the remaining mint. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
