Nutritionist's Pick: Honey-Mustard Salmon Bulgur Bowls

Balanced

Very High Fibre

High Protein

Quick

Nutritionist's Pick: Honey-Mustard Salmon Bulgur Bowls

with Sautéed Veggies and Creamy Dill Yogurt Sauce

8 min

Difficulty: 1/3

Ingredients: Salmon fillets • Zucchini • Red onion • Bulgur wheat (wheat) (durum wheat semolina) • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Lemon • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Honey • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Dill • Mediterranean spice blend (corn starch, fine salt, dehydrated vegetables (garlic, onion, red bell pepper), sugar, spices and herbs, cornmeal, citric acid, lemon juice powder, canola oil, silicon dioxide) • Garlic.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Very High Fibre

High Protein

Dinner-bowls

Quick

New

Healthy Kickstart

Ingredients

Salmon Fillets, skin-on

250 g

Bulgur Wheat

0.5 cup

Greek Yogurt

0.5 unit(s)

Dill

3.5 g

Lemon

1 unit(s)

Garlic, cloves

1 unit(s)

Zucchini

1 unit(s)

Red Onion

0.5 unit(s)

Whole Grain Mustard

0.5 tbsp

Vegetable Broth Concentrate

1 unit(s)

Mediterranean Spice Blend

7 g

Honey

1 unit(s)

Oil

1.33 tbsp

Butter

1 tbsp

Salt

0.33 tsp

Pepper

0.33 tsp

Preparation

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
To a medium pot, add 3/4 cup (1 1/2 cups) water, broth concentrate, and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
Halve zucchini lengthwise. Cut into 1/2-inch quarter-moons.
Peel then cut half the onion into 1-inch pieces (use all for 4 servings).
Peel, then grate or mince garlic.

Meanwhile, to a small bowl, add half the mustard (use all for 4 servings), honey, and 1 tsp (2 tsp) olive oil. Season with salt and pepper. Stir to combine.
Pat salmon dry with paper powels. Season all over with half the Mediterranean Spice Blend.
To a parchment-lined baking sheet, add salmon. Roast in the middle of the oven for 10-12 min, brushing honey-mustard mixture over salmon halfway through, until cooked through.**

Remove skin, if you like.

Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, zucchini, and red onion.
Cook for 3-5 min, stirring often until tender-crisp, adding garlic and remaining Mediterranean Spice Blend halfway through.
Season with salt and pepper.

Finish bulgur and make dill-yogurt sauce

Finely chop dill.
Zest, then juice half the lemon. Cut remaining into wedges.
To the bulgur, add 1 tbsp (2 tbsp) butter, half the lemon zest, and veggies. Season with salt. Stir to combine.
To a small bowl, add yogurt, dill, half the lemon juice, 1/2 tbsp (1 tbsp) water, and remaining lemon zest. Season with salt and pepper. Stir to combine.