Crumbed Salmon with Caponata-Style Bulgar Wheat Salad
Ingredients per 1 portion:
Preheat the oven to 200°C/180°C fan. Roughly chop the parsley and place one handful in a small bowl and mix with the breadcrumbs. Put aside the remaining parsley. Melt or soften the butter in a microwave or small pot and mix in with breadcrumb mix. Season well with salt and pepper and put to one side.
Put the kettle on to boil for the bulgar wheat. Place the salmon fillets skin-side down on a baking tray lined with baking paper. Cover the fillets with the breadcrumb mix. Cook in the preheated oven for 12-15 minutes.
While the salmon is cooking, place bulgar wheat in a small pot or bowl and add 400 ml boiled water. Cover with a lid or cling film and allow to steam for 10-15 minutes.
Cut the cherry tomatoes into halves and the courgette into 1 cm thick matchsticks. Mix these together in a bowl with the olives, sugar and balsamic vinegar.
Heat a saucepan on a medium-high heat and add a drizzle of olive oil. Add the tomato mix and cook for 5-10 minutes until the balsamic has reduced. This is your caponata.
Once the bulgar wheat is soft and has absorbed the water, add it into the saucepan with the caponata, season to taste and add in the remaining parsley. Mix well.
Take the crumbed salmon out of the oven and serve on top of the bulgar wheat caponata.
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