🥗 Crispy Salmon Bulgur Salad with Fresh Oranges

Name: Crispy Salmon Bulgur Salad with Fresh Oranges
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g salmon fillet; 2 tbsp lemon juice; salt; pepper; 1 tsp ras el-hanout (Arabian spice mix); 2 oranges; 3 sprigs parsley; 3 sprigs coriander; 2 sprigs mint; 250 g bulgur; 5 tbsp olive oil; 60 g pistachio kernels (4 tbsp)

561 kcal · 30 min · 4 servings

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Ingredients

250 g salmon fillet
2 tbsp lemon juice
salt
pepper
1 tsp ras el-hanout (Arabian spice mix)
2 oranges
3 sprigs parsley
3 sprigs coriander
2 sprigs mint
250 g bulgur
5 tbsp olive oil
60 g pistachio kernels (4 tbsp)

Instructions

1. Rinse the salmon under cold water and pat it dry with a kitchen towel. Drizzle with lemon juice and season generously with salt, pepper, and the spice blend Ras el-Hanout.
2. Peel the oranges and carefully cut the flesh away from the skin and white pith (filleting). Squeeze the remaining peel remnants to catch the juice.
3. Wash the fresh herbs and shake them well to remove excess water. Then chop them into coarse pieces.
4. Cook the bulgur exactly according to the instructions on the package.
5. Meanwhile, heat two tablespoons of oil in a frying pan. Sear the salmon fillet on both sides over high heat. Reduce the heat and let the fish cook gently for about 10 minutes until it becomes opaque.
6. Slice the cooked salmon fillet into bite-sized pieces. Gently fold them together with the orange segments, chopped herbs, pistachios, three tablespoons of orange juice, and the remaining oil into the finished bulgur.

Nutrition per serving

kcal: 561
Protein: 22 g · Fett/Fat: 28 g · Carbs: 54 g