Salmon with Broccolini & Tahini Dressing
over bulgur with cherry tomatoes & toasted almonds3.5(130)
Calories
:
683 kcalProtein
:
36.2g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
-30% carbs
High Protein
Allergens:
- Vis
- Tarwe
- Noten
- Amandelnoten
- Sesamzaad
- Soja
- Gluten
- Soja
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
Broccolini, also known as bimi, is a combination of broccoli and Chinese broccoli. Compared to the slightly bitter, vegetal flavour of regular broccoli, broccolini is milder, with a sweeter, earthier flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Salmon fillet
(Contains: Vis)
30 g
Bulgur
(Contains: Tarwe May be present: Soja)
1 piece
Shallot
100 g
Broccolini
60 g
Red cherry tomatoes
20 g
Arugula & lamb's lettuce
½ piece
Lime
5 g
Shaved almonds
(Contains: Noten, Amandelnoten May be present: Pinda's, Noten, Sesamzaad)
15 g
Tahini
(Contains: Sesamzaad)
15 g
East Asian-style sauce
(Contains: Tarwe, Soja, Gluten)
Not included in your delivery
⅓ piece
Low sodium mushroom or vegetable stock cube
½ tablespoon
Olive oil
20 milliliters
Water for the sauce
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2856 kJ
Calories683 kcal
Fat39.5 g
Saturated Fat6 g
Carbohydrate40.5 g
Sugar10.1 g
Dietary Fiber13.2 g
Protein36.2 g
Salt1.5 g
Potassium285.5 mg
Calcium73.8 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Tall-Sided Pan
•Salad Bowl
•Small Bowl
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the broccolini for 2 - 3 minutes. Remove with a slotted spoon and rinse under cold water, then set aside.
- Crumble the stock cube into the pot (see pantry for amount). Cook the bulgur for 8 - 10 minutes, then drain and set aside.
- Slice the shallot into half rings.
2
- Heat a clean frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and set aside.
- Heat a light drizzle of olive oil in the same pan over medium-high heat and fry the shallot for 1 - 2 minutes.
- Add the broccolini and fry for 4 - 5 minutes, then remove from the pan and set aside.
- Halve the cherry tomatoes. Cut the lime into six wedges.
3
- Heat a light drizzle of olive oil in the same pan over medium-high heat. Fry the salmon for 3 - 5 minutes on its skin.
- Lower the heat, then flip and fry for 1 - 2 minutes on the other side. Season to taste with salt and pepper.
- In a salad bowl, combine the lettuce with the bulgur, the cherry tomatoes and some extra virgin olive oil as preferred. Season to taste with salt and pepper.
4
- In a small bowl, combine the tahini with the East Asian-style sauce, the juice of one lime wedge per person and the water (see pantry for amount).
- Serve the bulgur on deep plates.
- Top with the shallot, the broccolini and the salmon.
- Drizzle with the tahini dressing. Garnish with the almonds and serve with the rest of the lime wedges.
