Salads 4.8
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Everything Seed Crusted Salmon with Bulghur, Tomato and Cucumber Salad

This recipe is one you will keep in your repertoire. It’s light yet satiating. It’s quick and easy but looks impressive. It’s great for a mid-week di...This recipe is one you will keep in your repertoire. It’s light yet satiating. It’s quick and easy but looks impressive. It’s great for a mid-week dinner but special enough for guests. It makes a perfect lunch or summer dinner, and the leftovers it makes are divine. It’s full of fibre, protein and gut-friendly nuts, seeds and herbs. Could this be the perfect meal?

We tested this recipe using our “Everything Seeds.” If you like, you can use a shop-bought dukkah or a mix of your favourite seeds. Read more This recipe is one you will keep in your repertoire. It’s light yet satiating. It’s quick and easy but looks impressive. It’s great for a mid-week dinner but special enough for guests. It makes a perfect lunch or summer dinner, and the leftovers it makes are divine. It’s full of fibre, protein and gut-friendly nuts, seeds and herbs. Could this be the perfect meal?

We tested this recipe using our “Everything Seeds.” If you like, you can use a shop-bought dukkah or a mix of your favourite seeds. This recipe is one you will keep in your repertoire. It’s light yet satiating. It’s quick and easy but looks impressive. It’s great for a mid-week dinner but special enough for guests. It makes a perfect lunch or summer dinner, and the leftovers it makes are divine. It’s full of fibre, protein and gut-friendly nuts, seeds and herbs. Could this be the perfect meal?

We tested this recipe using our “Everything Seeds.” If you like, you can use a shop-bought dukkah or a mix of your favourite seeds.

Why is this healthy?
Plant
points
High
protein
Healthy
fats
Herbs &
spices
Diet
Pescatarian
Contains
Nuts, Fish, Gluten View all Cumin, Cucumber, Mustard, Olive oil, Salmon, Tomato, Spinach, Basil, Nuts, Bulgur wheat, Parsley, Mint, Hazelnuts, Grains, Fish, Seeds, Sesame, Lemon, Gluten
Ingredients
Serves 2
Metric Imperial
bulgur wheat
Swaps: quinoa, short grain brown rice
water
For the salmon
salmon fillets
Swaps: pollock fillet, cod fillet, trout, hake
dukkah
plus an extra sprinkle
For the salad
juiced
dijon mustard
maple syrup
Swaps: radish
3cm cubed
cucumber
Swaps: radish
3cm cubed
chopped
Swaps: chives, tarragon
basil
Swaps: chives, tarragon
mint
Swaps: tarragon, chives

Ingredients

Serves 2
Metric Imperial
bulgur wheat
Swaps: quinoa, short grain brown rice
water
For the salmon
salmon fillets
Swaps: pollock fillet, cod fillet, trout, hake
dukkah
plus an extra sprinkle
For the salad
juiced
dijon mustard
maple syrup
Swaps: radish
3cm cubed
cucumber
Swaps: radish
3cm cubed
chopped
Swaps: chives, tarragon
basil
Swaps: chives, tarragon
mint
Swaps: tarragon, chives

Method

1

Gather and prepare your ingredients.

2

Place the bulghur and water with a pinch of salt into a saucepan over medium-high heat. Cover, bring to a boil and simmer for 10 minutes or until the water has been absorbed. Remove from the heat and set aside, covered.

3

Preheat the air-fryer to 180°C. Drizzle the salmon fillets with the olive oil. Sprinkle over the dukkah or seeds and evenly press into the salmon. Place into the air-fryer and cook for 8 minutes, until firm and the flesh is opaque.

4

Make the dressing by placing the olive oil, lemon juice, mustard, maple syrup and remaining olive oil into a bowl and whisk to combine.

5

Put the cooked and slightly cooled bulghur into a large bowl and add the chopped tomatoes, cucumber, spinach and herbs. Drizzle over the dressing, toss to coat and adjust seasoning to taste.

6

Serve the salmon with a portion of the salad and an extra sprinkle of dukkah or seeds.

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