skinless salmon fillets (100g cooked)
4 x 120g
coarse bulgur wheat (500g soaked weight)
plum tomato, skin on seeds out (small diced, prepped weight)
cucumbers, peeled, seeded and diced (prepped weight)
spring onions, finely chopped
fresh parsley, chopped
lemon for garnish (sliced)
Heat oven to 180C.
Season the salmon with a little oil and salt and pepper.
Place on a baking sheet lined with greaseproof paper.
Bake for 10-12 minutes until cooked. Allow to cool thoroughly.
In a mixing bowl, combine the bulgur, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice and olive oil, mix well together.
Place the bulgur mix on the left-hand side of the box and the salmon on the right and make sure there is no gap between the salmon and tabbouleh mix.
Garnish the salad with 2 pieces of sliced lemon.
Per 410g serving
of which MUFA
of which PUFA
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.