Spicy salmon on Bulgur herb salad

Name: Spicy salmon on Bulgur herb salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Bulgur; 7-10 Tbsp Salt; 1 collar Peppermint; 1 collar Parsley; 200 g Whole milk yoghurt; 2 TABLESPOONS Lime juice; 7-10 Tbsp Pepper; 1 kg Tomatoes; 2 red onions; 4 TABLESPOONS Wine vinegar; 8 TABLESPOONS Olive oil; 4 TABLESPOONS Lemon juice; 1 TEASPOON Chilli powder; 1 TEASPOON Cumin; 600 g Salmon fillet; 7-10 Tbsp Oil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Bulgur
7-10 Tbsp Salt
1 collar Peppermint
1 collar Parsley
200 g Whole milk yoghurt
2 TABLESPOONS Lime juice
7-10 Tbsp Pepper
1 kg Tomatoes
2 red onions
4 TABLESPOONS Wine vinegar
8 TABLESPOONS Olive oil
4 TABLESPOONS Lemon juice
1 TEASPOON Chilli powder
1 TEASPOON Cumin
600 g Salmon fillet
7-10 Tbsp Oil

Directions

1
Prepare bulgur in boiling salted water according to package instructions. Wash herbs, shake dry, pluck leaves from the stems and chop coarsely. Finely puree the yoghurt and about half of the herbs with a hand blender.
2
Season to taste with lime juice, salt and pepper.
3
Wash, clean and slice the tomatoes. Peel onions and cut into thin rings. Marinate tomatoes and onions with vinegar and 4 tablespoons of oil and season to taste with salt and pepper.
4
Mix chilli powder, cumin and 1 tablespoon salt. Wash the fish, dab dry and rub all around with the spice mixture. Place on a baking tray coated with oil and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
5
manufacturer) cook for about 15 minutes.
6
In the meantime, remove Bulgur from the heat, sprinkle with lemon juice and 4 tablespoons of oil, add the remaining herbs, except for a little bit for sprinkling, and mix everything together. Take the salmon out of the oven, pluck lightly with 2 forks.
7
Arrange bulgur, salmon and tomatoes. Drizzle with yoghurt sauce, sprinkle with herbs.