Seared Salmon & Sun-Dried Tomato Sauce
over Pea-Studded Bulgur with Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
Close your eyes and make a fish! This satisfying salmon dish will come true without much effort (though best to keep your eyes open while preparing it). The pink fillets are pan-seared to moist and flaky. Sweet and tangy sun-dried tomatoes are an unexpected pairing, but with a dash of white balsamic and some fresh thyme, they sure make a sassy sauce. Place the salmon over wholesome bulgur studded with peas, and go greener with sautéed Brussels sprout shavings.
We will send you:
- 2 Salmon fillets
- 225g Brussels sprouts
- 1 Bunch of thyme
- 30ml White balsamic vinegar
- 15g Sliced sun-dried tomatoes
- 150g Green peas
- 80g Bulgur
- 30ml Vegetable demi-glace
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Salmon, Sulphites, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
12 g
Sodium
1000 mg
Total Carb
60 g
Sugars
8 g
Protein
40 g
Fibre
15 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Add the peas. Fluff and keep warm.
Mise en place
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise. Pick the thyme leaves off the stems; roughly chop the leaves.
Sauté the Brussels sprouts
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the Brussels sprouts and ½ the remaining spices. Sauté, 3 to 4 min., until softened; season with S&P. Transfer to a bowl and keep warm. Reserve the pan.
Cook the salmon
Pat the salmon dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired. Transfer to a plate and keep warm. Reserve the pan.
Make the sauce
Heat the same pan on medium-high. Add the demi-glace, tomatoes, vinegar (start with ½), ⅔ of the thyme and ¼ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until combined and slightly reduced. Off the heat, add 2 tbsp butter (double for 4 portions) and S&P; stir well.
Plate your dish
Divide the bulgur between your plates. Top with the salmon and Brussels sprouts. Spoon the sauce over the salmon. Garnish with the remaining thyme. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
