So, this is DELICIOUS.
If you’re looking for a quick, easy, delicious and healthy dinner then this is the answer.
I have been making bulgar wheat for a while now, it’s a really good alternative to rice, it carries flavour so well and has a nutty, savoury taste that compliments most flavours. For this recipe I cook it with turmeric which gives a lovely gentle heat and warmth as well as a hit of nutrients, and then stir through creamy avocado, salty feta and crunchy carrots, SUCH a winning combination. That being said you can add in whatever you have lying around that needs using up, just season with balsamic and olive oil after cooking and whatever you add will taste delicious. Tomatoes, cucumber & onions are a great combinations for a Greek vibe.
Now the sauce. Probably the best part of this recipe. It’s just what it says, sweet N smoky. Cooking the salmon in little sauce parcels like basically poaches them in it so they really takes on all the flavours. It’s a tangy, Asian BBQ kind of vibe and it’s just so tasty. I hope you’ll love it!
Another great thing about this recipe is you should already have most things you need in your cupboards/pantry, and if not everything is very customisable to whatever you do have available. It will feed 4 people, or 2 people for dinner and lunch the next day, OR 2 very hungry people. Whatever works. And It’s done in less than 30 minutes, so, just why not make it.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS:
4 fillets of salmon
SAUCE:
4tbsp soy sauce
1tbsp maple syrup
1tbsp balsamic vinegar
2tbsp sesame oil
1tsp smoked paprika
3 cloves garlic, minced or finely chopped
Bulgarwheat:
150g bulgar wheat
1/2tsp tumeric
1 avocado
100g feta cheese
2 carrots, grated
Handful of spinach
1tbsp balsamic vinegar
2tbsp olive oil
⁃ preheat your oven to 180C and cut up 4 pieces of baking parchment or silver foil.
⁃ start with the bulgar wheat, add it to a pan with the tumeric and a good pinch of salt and pepper. Pour over 280ml of boiling water, cover with a lid and leave on a very (as low as it will go) heat for about 20 minutes until the water has been absorbed and it’s beautifully fluffy. Give it a stir after about 10 so nothing sticks to the pan.
⁃ While the bulgar wheat is cooking, move onto your salmon. To make the sauce simply mix all the ingredients together. Place your salmon on top of the prepared baking parchment or foil, pour the sauce over each fillet and wrap up tightly so it’s all contained. Bake in the oven for 12-15 minutes depending on how well done you like it.
⁃ Once your bulgarwheat is cooked, chop up the avocado and feta into chunks and add to the bulgar with the grated carrot, balsamic vinegar and olive oil, and give it a good mix together.
⁃ Remove salmon once finished cooking, plate it on top of the bulgar wheat and pour over the extra sauce for the parcel. Enjoy!!
Claudia's Home Kitchen 