Fennel, lemon & mint salad
A light side salad packed with delicate flavours that complement each other a treat- aniseed, citrus, sweet mint and punchy olive oil
Spicy salmon tabbouleh
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10 - 12
Skip to ingredients
Ingredients
- 400g bulgur wheat
- 500g salmon fillet, pin-boned
- 3 tbsp sunflower oil
- 2 onions, finely chopped
- 5cm piece ginger, peeled and finely chopped
- 2 tbsp curry paste (we used korma)
- 300g Greek yogurt
- juice 1 lemon, plus 2 cut into wedges, to serve
- 300g smoked salmon
- handful coriander or parsley, roughly chopped
Method
- STEP 1
Cook the bulgur wheat in plenty of salted water for 7 mins (or follow pack instructions). Drain, tip into a large bowl and leave to cool. Put the salmon fillet on a foil-lined grill, brush lightly with oil and season. Grill for 7-10 mins, turning halfway, until the fish flakes easily. Cool.
- STEP 2
Heat the remaining oil, add the onions and ginger, and fry for about 5 mins until softened and lightly coloured. Stir in the curry paste and cook for 1 min, stirring. Remove from the heat and stir in the yogurt, lemon juice and some seasoning. Leave to cool.
- STEP 3
Skin and flake the salmon fillet. Cut the smoked salmon into strips. Add the fresh salmon and half the smoked salmon to the bulgur wheat with the dressing and half the coriander. Stir everything together lightly, so as not to break up the salmon flakes too much. Tip onto a serving platter and scatter over the remaining smoked salmon strips and coriander. Add the lemon wedges and serve.
