Salmon with Broccolini & Tahini Dressing

Name: Salmon with Broccolini & Tahini Dressing over bulgur with cherry tomatoes & toasted almonds
Total time: 20 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 piece Salmon fillet; 60 g Bulgur; 2 piece Shallot; 200 g Broccolini; 125 g Red cherry tomatoes; 40 g Arugula & lamb's lettuce; 1 piece Lime; 10 g Shaved almonds; 25 g Tahini; 35 g East Asian-style sauce; ⅔ piece Low sodium mushroom or vegetable stock cube; 1 tablespoon Olive oil; to taste Extra virgin olive oil; 40 milliliters Water for the sauce; to taste Salt and pepper

over bulgur with cherry tomatoes & toasted almonds

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Tahini is a paste made from sesame seeds. It's widely used, and is a staple, in Mediterranean, Asian, Middle-Eastern, and African cuisines.

Tags:

Calorie Smart

•Extra Veggies

•-30% carbs

•High Protein

Allergens:

Vis

•Tarwe

•Gluten

•Noten

•Amandelnoten

•Sesamzaad

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Salmon fillet

(Contains: Vis)

30 g

Bulgur

(Contains: Tarwe, Gluten 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, Gluten, Soja)

Not included in your delivery

⅓ piece

Low sodium mushroom or vegetable stock cube

½ tablespoon

Olive oil

to taste

Extra virgin olive oil

20 milliliters

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2855 kJ

Calories682 kcal

Fat39.5 g

Saturated Fat5.9 g

Carbohydrate40.5 g

Sugar10.1 g

Dietary Fiber13.2 g

Protein36.2 g

Salt1.4 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

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.

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.

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.

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.