Glazed salmon with green bean & bulghar salad
Fresh citrus flavours turn a salmon fillet into a special meal
- Prep: 10 mins
Cook: 15 mins
- Serves 2
- Easy
Ingredients
- 140g bulghar wheat
- 1 tbsp olive oil
- 2 skinless salmon fillets
- 6 spring onions, sliced
- juice and zest ½ lemon
- 1 tbsp clear honey
- juice 1 orange, plus 1 tsp zest
- 200g trimmed fine green beans
Sticky chilli salmon
For an alternative
sauce, replace the
spring onions with
2 tsp shredded
ginger.
Add the zest
and juice ½ lime,
the juice ½ orange
and 3 tbsp Thai
sweet chilli sauce
and bubble for
1 min to combine.
Serve with Thai
jasmine rice.
Method
-
Cook the bulghar wheat following pack
instructions. Heat the olive oil in a frying
pan over a medium heat. Add the salmon
fillets and cook for 3 mins on each side.
Stir in the spring onions and cook for 1 min.
Add lemon juice, honey, orange juice and
zest to the pan and bubble for 1 min more
to make a sauce.
-
Meanwhile, boil the green beans for
4 mins or until tender. Drain. Stir the
bulghar wheat with a fork, mixing in the
green beans, lemon zest and a little of
the sauce. Serve the salmon on a bed
of bulghar and beans, with the rest of
the sauce spooned over.
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