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Crumbed Salmon with Caponata-Style Bulgar Wheat Salad

Prep time:
20
mins
Cook time:
15
mins
Difficulty:
Intermediate

Ingredients per 1 portion:

Breadcrumbs
70
Grams
Caster Sugar
4
Grams
Courgette
1
Courgette
Salmon Fillet
2
Fillets
Bulgar Wheat
100
Grams
Cherry Tomatoes
200
Grams
Fresh Parsley
20
Grams
Black Olives
80
Grams
Salted Butter
20
Grams
Balsamic vinegar
45
Millilitres
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

7

Take the crumbed salmon out of the oven and serve on top of the bulgar wheat caponata.

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