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Pan-Seared Salmon with Cucumber-Labneh Vinaigrette

Zesty Bulgur, Roasted Carrots & Buttered Green Peas

Cooking time

30 minutes

Servings

2/4

Calories

720 /serving

This hot pescatarian plate gets a cool and creamy counterpoint in a vinaigrette of cucumber, marinated scallion and labneh, which you’ll swoon over and then spoon over the different elements. Perfectly pink pan-seared salmon is the centrepiece, dusted in lemon-scented herbs and spices, joined by cross-sectioned carrots that roast until they soften. All it takes is a roll in butter to give peas a pop of opulence, and all is served atop a bed of zesty bulgur.

We will send you:

  • 2 Salmon fillets
  • 200g Carrots
  • 1 Scallion
  • 1 Cucumber
  • 110g Large-flaked bulgur
  • 50g Green peas
  • 15ml Red wine vinegar
  • 45ml Labneh
  • 9g Zesty Herbs spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Salmon, Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Medium pan (non-stick if possible)
Peeler
Sheet pan
Olive oil
Oil
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
36 g
Saturated Fat
11 g
Sodium
710 mg
Total Carbs
61 g
Sugars
8 g
Protein
41 g
Fibres
12 g
Preparation
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Cook the bulgur
Preheat the oven to 450°F. In a medium pot, combine the bulgur, ⅓ of the spice blend, 1 ⅓ cups water and a big pinch of salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Add a generous drizzle of olive oil and season generously with S&P. Fluff the cooked bulgur with a fork and set aside in a warm spot.
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Mise en place
While the bulgur cooks, small-dice the cucumber; transfer to a small bowl and season with S&P to taste. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. In a small bowl, combine the white bottom of the scallion and red wine vinegar.
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Roast the carrots
Peel and halve the carrots lengthwise. On a lined sheet pan, toss the carrots with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 20 to 25 minutes, until tender when pierced with a fork. Set aside in a warm spot.
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Cook the salmon & greenpeas
While the carrots roast, in a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the salmon fillets dry with paper towel; season with S&P and ½ the remaining spice blend. Add the salmon* to the pan and cook, 2 to 3 minutes per side, until browned and cooked as desired. Transfer to a plate and set aside in a warm spot. Heat the same pan on medium. Add 2 tbsp water (double for 4 portions) and the green peas; cook, 2 to 3 minutes, until heated through. Add 1 tbsp butter (double for 4 portions), stirring constantly, until the peas are coated with the butter. Set aside in a warm spot.
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Make the cucumber-labneh vinaigrette
In a medium bowl, combine the labneh, red wine vinegar-scallion mixture, 2 tbsp water (double for 4 portions), cucumber and remaining spice blend; stir to combine and season lightly with S&P to taste.
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Plate your dish
Divide the bulgur and roasted carrots between your plates. Top with the salmon. Spoon as much cucumber-labneh vinaigrette over the salmon as you’d like. Garnish with the peas and as much green top of the scallion as you’d like. Serve any remaining vinaigrette on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.