Salmon with beetroot, bulgar and mandarin salad
Ingredients
- 1 cup bulgar wheat
- 4 x 120g salmon fillets
- pepper
- 3 carrots, peeled and grated
- 2 teaspoons finely grated fresh ginger
- 1 red onion, finely diced
- 3 mandarins, peeled and segmented
- ½ cup fresh mint and/or coriander, chopped
- 1 tablespoon liquid honey
- 3 tablespoons apple cider vinegar
- 2 teaspoons wholegrain mustard
- 1 raw beetroot, peeled and grated
Instructions
1 Cook the bulgar wheat following packet instructions and set aside. Season the salmon with lots of pepper and heat a large non-stick pan on a high heat. Cook the salmon for 2–3 minutes on each side, or to your liking.
2 Meanwhile add the carrot, ginger, onion, mandarin and herbs to a large bowl. Mix the honey, vinegar and mustard together in a separate bowl and add to the salad. Toss well. Add the beetroot and bulgar and toss through lightly. Serve alongside the salmon.
Nutrition Info (per serve)
Kilojoules 2350kJ
Calories 561cal
Protein 28g
Total fat 29g
Saturated fat 8g
Carbohydrates 40g
Sugars 21g
Dietary fibre 12g
Sodium 160mg
Calcium 80mg
Iron 2mg
Variations
Make it gluten free: Use brown rice or gluten-free couscous instead of bulgar wheat, and check mustard is gluten free.
HFG tip
If not eating immediately, wait to stir through the beetroot until just before serving.
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Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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