Glazed salmon with green bean & bulghar salad

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Fresh citrus flavours turn a salmon fillet into a special meal
  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • Calories 603
  • Carbohydrates 66
  • Saturated Fat 4
  • Sugar 13
  • Protein 38
  • Fat 23
  • Fiber 3
  • Salt 0.18


  • 140g bulghar wheat
  • 1 tbsp olive oil
  • 2 skinless salmon fillets
  • 6 spring onions, sliced
  • juice and zest ½ lemon
  • 1 tbsp clear honey
  • juice 1 orange, plus 1 tsp zest
  • 200g trimmed fine green beans
Sticky chilli salmon
For an alternative sauce, replace the spring onions with 2 tsp shredded ginger. Add the zest and juice ½ lime, the juice ½ orange and 3 tbsp Thai sweet chilli sauce and bubble for 1 min to combine. Serve with Thai jasmine rice.


  1. Cook the bulghar wheat following pack instructions. Heat the olive oil in a frying pan over a medium heat. Add the salmon fillets and cook for 3 mins on each side. Stir in the spring onions and cook for 1 min. Add lemon juice, honey, orange juice and zest to the pan and bubble for 1 min more to make a sauce.
  2. Meanwhile, boil the green beans for 4 mins or until tender. Drain. Stir the bulghar wheat with a fork, mixing in the green beans, lemon zest and a little of the sauce. Serve the salmon on a bed of bulghar and beans, with the rest of the sauce spooned over.
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