Baked salmon on warm bulgur salad
very easy
50 mins
50 mins
Ingredients
- 200 g Bulgur
- 5 TABLESPOONS Olive oil
- 7-10 Tbsp salt, sweet paprika, pepper
- 600 g Carrots
- 5 TABLESPOONS Sriracha (hot chili sauce)
- 1 TABLESPOON Maple syrup
- 1 TABLESPOON Soy sauce
- 600 g Salmon fillet (without skin)
- 4 Stem/s Mint and parsley
- 1 Lemon
- baking paper
Directions
- 1
Rinse and drain the bulgur. Heat 1 tablespoon of oil in a saucepan and sauté the bulgur for about 1 minute. Deglaze with 400 ml water. 1⁄2 Add a teaspoon of salt, bring to the boil and cook over a low heat for about 10 minutes or according to package instructions, stirring occasionally. Remove Bulgur from the stove.
- 2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Clean, peel, wash and cut carrots in half lengthwise. Mix 2 tablespoons Sriracha, 2 tablespoons oil, maple syrup, soy sauce, salt and 1⁄2 tsp. paprika. Mix the carrots with the marinade and spread on a baking tray. Bake in a hot oven for 12-15 minutes.
- 3
In the meantime, wash the salmon, dab dry and place on a piece of baking paper. Spread with 3 tablespoons of Sriracha. Take the tray with the carrots out of the oven, push the carrots on one side, put the salmon on the other side of the tray. Continue cooking at the same temperature for about 15 minutes.
- 4
Add onions and bacon, fry briefly, season everything with salt and pepper. Set aside about 1/4 of the fried potatoes for garnishing.
Nutrition Facts
610 kcal
46 g
30 g
36 g
More Delicious Recipes
