With Shallot Vinaigrette
.
Allergens
Tags
Salmon Fillets, skin-on
250 g
Bulgur Wheat
0.5 cup
Parsley
14 g
Almonds, sliced
28 g
Mint
7 g
Orange
1 unit(s)
Grapefruit
1 unit(s)
Shallot
1 unit(s)
White Wine Vinegar
1 tbsp
Oil
2 tbsp
Salt
0.25 tsp
Pepper
0.13 tsp
- Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
- Once boiling, add bulgur and 1/8 tsp salt. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Cut a piece off the top and bottom ends of grapefruit and orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning fruit as you go.
- When peeled completely, slip a paring knife along each side of the membranes of each grapefruit slice to release segments. Repeat with orange. Place in a small bowl.
- Into a medium bowl, squeeze leftover grapefruit and orange membranes to release juices. (We'll use it later for the dressing!)
- Peel, then finely mince shallot.
- Roughly chop parsley.
- Roughly chop mint leaves.
- To the bowl with grapefruit and orange juice, add shallots, vinegar and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper, then whisk to combine
- Pat salmon dry with paper towels. Season with salt and pepper.
- Reheat the large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- Fluff bulgur with a fork. Add almonds, parsley, mint and citrus segments. Season with salt and pepper, then toss to combine.
- Divide bulgur between plates, then top with salmon.
- Drizzle shallot dressing over top.
720
kcal
Calories
37
g
Fat
6
g
Saturated Fat
65
g
Carbohydrate
14
g
Sugar
11
g
Dietary Fiber
37
g
Protein
75
mg
Cholesterol
380
mg
Sodium
0
g
Trans Fat
1200
mg
Potassium
175
mg
Calcium
4
mg
Iron
with Kale, Apple and Edamame Salad
