Pan-Fried Salmon with Salsa Verde, Green Bean Bulgur Wheat and Almonds
An easy, healthy recipe full of omega-3 and easy to whip up on a weeknight. Also makes great leftovers.
Serves 2
2 sustainable Scottish salmon fillets
For the salsa verde:
3 anchovies, drained, patted dry and finely chopped
1 tbsp capers, finely chopped
4 small gherkins, finely chopped
1 lemon, zest and juice
1/2 tsp dijon
Small handful of tarragon/basil/mint/coriander/flat-leaf parsley (whatever combo you fancy)
Sea salt flakes and black pepper
Extra virgin olive oil
For the bulgur salad:
125g bulgur wheat, rinsed under cold water
500ml chicken stock
220g green beans, trimmed and chopped into 3cm pieces
160g frozen peas
1 lemon, juice
Handful parsley/mint, finely chopped
50g flaked almonds, toasted
For the salsa verde, add everything to a small bowl and add enough extra virgin olive oil until you have a drizzling consistency. Season to taste (it should be very sharp but if it’s too sharp, add a pinch of sugar).
Add the bulgur to medium saucepan with the chicken stock. Bring to the boil then simmer gently for 8-10 minutes. Add the green beans and frozen peas for the final 2 mins of cooking then drain and leave to steam in the colander.
Meanwhile, pat the salmon fillets dry, drizzle with a little olive oil, season and pan fry in a nonstick pan over a medium-high heat until golden on all sides and the skin is crispy (it’s up to you whether you cook them well done or still slightly pink in the middle).
Add the lemon juice and herbs to the bulgur, then taste and season.
Spoon the bulgur into bowls, top with the salmon, drizzle over the salsa verde and sprinkle over the toasted flaked almonds.