Roasted salmon with bulgur & mint chimichurri

Name: Roasted salmon with bulgur & mint chimichurri
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 240 g bulgur wheat; 1½ tbsp olive oil; 1 fennel bulb; 2 tbsp red wine vinegar; 260 g packs Scottish salmon fillets; ½ tsp paprika; 270 g pack cherry vine tomatoes, halved

We’ve given chimichurri, the herby South American favourite, a fresh English‑garden glow‑up with a handful of mint in this recipe by Eleanor Maidment. It perks everything up, playing happily with delicate salmon and nutty bulgur wheat. Colourful, zippy and full of flavour, this is protein with a spring in its step. For more tasty wins, dip into our high protein recipes and fish recipes. Follow Eleanor Maidment on Instagram.

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High proteinHigh in omega 35 plant varieties

Serves4
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

240g bulgur wheat
1½ tbsp olive oil
1 fennel bulb
2 tbsp red wine vinegar
2 x 260g packs Scottish salmon fillets
½ tsp paprika
270g pack cherry vine tomatoes, halved

CHIMICHURRI

2 x 25g packs Cook's Ingredients Mint, leaves picked
½ x 25g pack flat leaf parsley
5 tbsp extra virgin olive oil
1 shallot, finely chopped
1 jalapeño chilli, finely chopped

Rinse the bulgur, then put in a large pan with a pinch of salt and cover with cold water. Bring to the boil, then simmer for 8 minutes or until just tender. Drain, tip into a large bowl, toss with 1 tbsp oil and set aside to cool.
Meanwhile, trim and halve the fennel, cut out and discard the core, then finely slice (ideally with a mandolin). Put the fennel in a small bowl with the vinegar and a pinch of salt; set aside. For the chimichurri sauce, finely chop the mint leaves from 1½ packs and the parsley, then mix with the remaining ingredients and season.
Preheat the grill to high. Line a baking tray with foil. Arrange the salmon on the lined tray and brush with the remaining ½ tbsp oil; season and sprinkle with the paprika. Arrange the tomatoes around the fish, then grill for 6-8 minutes or until the salmon is cooked through, opaque and flakes easily, and the tomatoes have started to blister.
Toss the fennel, cherry tomatoes and remaining whole mint leaves into the bulgur. Divide between plates, arrange the salmon on top and spoon over the chimichurri.

Typical values per serving when made using specific products in recipe