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Ready in 10 minutes

Warm Sumac Salmon Salad

with Crisp Apple Slices, Bulgur & Tzatziki

Cooking time

10 minutes




930 /serving

Here’s a daydream of a salad for a winter’s eve. Sunny and tangy flavours of sumac, lemon oil and turmeric—courtesy of our Golden Sumac spice mix—set up these seared salmon fillets as a glittering centrepiece. Cool lettuce crunch, fine slices of crisp apple and fluffy nibbles of bulgur give the fish an added lift. Dot each serving with tzatziki and dig into this light, bright and nutritious number, ready in just 10 minutes.

We will send you:

  • 2 Salmon fillets
  • 1 Head of lettuce
  • 1 Apple
  • 15ml Apple cider vinegar
  • 78g Medium bulgur
  • 60g Garlic-cucumber yogurt (tzatziki)
  • 10g Golden Sumac spices (sumac, dried vegetables, salt, spices, mustard, sugar, lemon oil, turmeric)

Contains: Salmon, Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Medium pan (non-stick if possible)
Olive oil
Salt & pepper (S&P)
Total Fat
65 g
Saturated Fat
11 g
700 mg
Total Carb
52 g
14 g
38 g
10 g
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Cook the bulgur
In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and set aside.
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Cook the salmon
Meanwhile, 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 spices and S&P. Cook, 2 to 3 min. per side, until browned and cooked as desired.
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Mise en place
Meanwhile, roughly chop the lettuce, discarding the root end. Halve, core and thinly slice the apple.
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Make the salad
In a large bowl, combine the lettuce, apple, vinegar, 3 tbsp olive oil (double for 4 portions) and S&P. Add the bulgur; toss well.
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Plate your dish
Divide the salad between your plates. Top with the salmon. Garnish the salmon with the tzatziki. Bon appétit!

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