Save on your shopping with our best offers | Shop offers now
Roast salmon with spring veg & sesame dressing
Bulgur wheat is a lovely, nutty and quick-cook grain
High in omega 3
Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
Ingredients
2 fennel bulbs, fronds trimmed and set aside
1 bunch Essential Salad Onions, cut into 4cm lengths
1 tbsp Essential Olive Oil
200g bulgur wheat
300g frozen Essential Garden Peas
1 Essential Lemon, juice, plus extra wedges, to serve (optional)
480g pack 4 Scottish salmon fillets, skin removed
2 tbsp tahini
½ 25g pack flat leaf parsley, finely chopped
Method
Preheat the oven to 220ºC,
gas mark 7. Halve the fennel
bulbs, cut out and discard
the tough core, then cut the
bulb into 1cm thick slices. Toss
on a large roasting tray with
the salad onions and oil, then
roast for 15 minutes, stirring
halfway through.
Meanwhile, bring a large
saucepan of water to the
boil. Add the bulgur wheat
and simmer for 5 minutes.
Add the peas and cook for
3-4 minutes more. Drain
thoroughly in a sieve, then
stir into the tray with the
fennel. Sit the salmon on top,
squeeze over the juice of
½ the lemon, season and
roast for 8 minutes, or until
the fish is opaque and flakes
easily with a fork
For the dressing, whisk the
tahini with 5 tbsp cold water.
Stir in the remaining lemon
juice with the parsley and a
pinch of salt (add more water
to loosen if needed). Serve
with the salmon, bulgur wheat
and vegetables, and fennel
fronds scattered over the top,
with lemon wedges on the
side, if liked.
Cook’s tip
Tahini is great for making creamy but dairy-free dressings. It should be stored in the fridge (it can be kept for up to 3 days) and can separate, so give it a good stir before using. A useful swap for tahini in this dressing, is our Essential Houmous – simply thin it down slightly as described above.
