Wednesday, 18 December 2013

Asian Salmon and Bulgar Salad

This is a weird combination but it really works. I sometimes end up with strange things to eat when I'm trying to use stuff up and I need whole grains, this was perfect.

Asian Salmon and Bulgar Salad
(Serves 4)

3 tbsp plus 2 tsp vegetable oil
2 tbsp sherry vinegar
1 tsp Thai curry paste
1 tsp soy sauce
1 tsp Dijon mustard
salt and pepper
200g bulgar wheat
50g sugar snap peas, halved
4 salmon fillets
1 bunch of watercress, large stems discarded
50g bean sprouts
160g enoki mushrooms
1 tbsp chopped mint
1 tbsp chopped coriander

Preheat the oven to 200C. In a small bowl, mix 3 tbsp of the oil with the vinegar, curry paste, soy sauce and mustard and season with salt and pepper.

Bring a pan of water to the boil and cook the bulgar wheat according to packet instructions. adding the peas for the last 2-3 mins. Drain and leave to cool.

Bake the salmon for about 8-10 mins depending on the thickness of your fillet. Remove from the oven and set aside to cool.

Put the rest of the oil into a frying pan and cook the mushrooms for about 5 mins until soft,. add the bean sprouts and cook for 1 min more.

In a large bowl, toss the bulgar, watercress, mushrooms bean sprouts, mint and cilantro together. Add 5 tbsp of the dressing and toss to coat. Mound the salad on plates and top with the salmon. Dab the remaining dressing on the salmon and serve.

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