Digital Issues
Salmon with beetroot, bulgar and mandarin salad
Serves: 4
Time to make: 25 mins
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
Log In or Sign Up to save this recipe to your shopping list.
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.
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.
Nutrition Info (per serve)
-
Calories 561cal
-
Kilojoules 2350kJ
-
Protein 28g
-
Total fat 29g
-
–Saturated fat 8g
-
Carbohydrates 40g
-
–Sugars 21g
-
Dietary fibre 12g
-
Sodium 160mg
-
Calcium 80mg
-
Iron 2mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
