Roast salmon with spring veg & sesame dressing
Waitrose and Partners

Roast salmon with spring veg & sesame dressing

Bulgur wheat is a lovely, nutty and quick-cook grain

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High in omega 3
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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

  1. 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.

  2. 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

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,254kJ/ 538kcals

Fat

21g

Saturated Fat

3.5g

Carbohydrates

47g

Sugars

3.5g

Fibre

10g

Protein

34g

Salt

0.8g

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Glo Pulled Beef & Bulgur Wheat Salad265g

265g

Item price

£3.40

Price per unit

£1.29/100g

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