Chilli-spiced Salmon

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with tab­bouleh

250g bul­gur wheat 1 red onion, chopped 4tbsp Pura Liq­uid Co­conut Oil 2tbsp cider vine­gar 2 toma­toes, chopped 1 small bunch fresh flatleaf pars­ley, chopped

1 small bunch fresh mint, chopped 4x 150g salmon fil­lets 1tsp cumin seeds 1 red chilli, de­seeded and thinly sliced Salt and freshly ground black­pep­per

1 Rinse the bul­gur wheat in a sieve, then put it into a saucepan with a pinch of salt and dou­ble the vol­ume of wa­ter. Bring to the boil and sim­mer gen­tly for 5-6min­utes. Turn off the heat and cool for 10min­utes. 2 While the bul­gur wheat is cool­ing, mix the red onion with 2tbsp Pura Liq­uid Co­conut Oil and the vine­gar. Sea­son. 3 Drain the warm bul­gur wheat and add the red onion, toma­toes, pars­ley and mint. Sea­son and stir gen­tly to mix. 4 Heat the re­main­ing Pura Liq­uid Co­conut Oil in a large fry­ing pan. Add the salmon fil­lets and cook over a medium-high heat for 6-8 min­utes, turn­ing once and adding the cumin seeds and chilli af­ter4-5min­utes. 5 Share the warm tab­bouleh be­tween 4 serv­ing plates and ar­range the salmon fil­lets on top, driz­zling the cook­ing juices over them.

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