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20 minutes

Paprika-Honey Salmon with Citrus Sour Cream

over Bulgur with Peas & Roasted Sweet Peppers

Cooking time

20 minutes

Servings

2/4

Calories

640 /serving

Okay, we know it can be daunting to cook fish, but that’s what we’re here for—to get you curious to try new things, and help make it easy. You'll see, tonight’s smoky, sweet paprika-honey salmon is entirely worth it! The salmon stays tender, infused with the flavour from the spices and sweet peppers it bakes up with. You’ll pull it all together by serving it over zesty bulgur with scallions and peas, and spooning a nice dollop of citrus sour cream on top. It’s a perfect balance of flavours and it only takes 20 minutes to make.

We will send you:

  • 2 Salmon fillets
  • 140g Sweet peppers
  • 2 Scallions
  • 1 Lime (or lemon)
  • 110g Large-flaked bulgur
  • 100g Green peas
  • 14g Honey
  • 43ml Sour cream
  • 9g Catch of the Day spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)

Contains: Salmon, Milk, Wheat

You will need:

Medium pot
Zester
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
27 g
Saturated Fat
7 g
Sodium
230 mg
Total Carbs
64 g
Sugars
12 g
Protein
41 g
Fibres
13 g
Preparation
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Mise en place
Preheat the oven to 450°F. Zest and quarter the lime. Core and halve the sweet peppers lengthwise. Toss the sweet peppers with a drizzle of oil; season with ⅓ of the spice blend and S&P. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a small bowl, make the spiced honey mixture by combining the honey, 1 tsp water (double for 4 portions) and ½ the remaining spice blend; season with S&P to taste.
a picture
Roast the salmon & sweet peppers
Pat the salmon dry with paper towel; season with the remaining spice blend and S&P. On a lined sheet pan, arrange the salmon* and seasoned sweet peppers in a single, even layer. Brush the salmon with the spiced honey mixture. Roast in the oven, 8 to 10 minutes, until the salmon is cooked through and the sweet peppers are tender when pierced with a fork. Switch the oven to broil. Cook, 2 to 3 minutes, until browned.
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Cook the bulgur
While the salmon and sweet peppers roast, in a medium pot, combine the bulgur, 1 cup water (double for 4 portions) and a big pinch of salt; 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 the peas and up to ½ of the following ingredients (to taste): white bottoms of the scallions, lime zest and juice from the lime wedges. Cook, stirring frequently, 1 to 2 minutes, until the peas are warmed through. Fluff the cooked bulgur with a fork and set aside in a warm spot.
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Make the citrus sour cream
While the bulgur cooks, in a small bowl, combine the sour cream with as much of the remaining lime zest and white bottoms of the scallions as you’d like; season with S&P to taste.
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Plate your dish
Divide the finished bulgur between your bowls. Top with the roasted sweet peppers and honey-paprika salmon. Top the salmon with as many green tops of the scallions as you’d like. Serve the remaining lime wedges and the citrus sour cream on the side. Bon appétit!

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