This is the second recipe on Where Are My Knees? featuring the lovely Loch Fyne salmon. The salmon had a great flavour and texture and tasted just as good after freezing.The salmon fillet I was sent stretched so far and I managed to make loads of meals from it including fish pie (recipe here), risotto, stir fry and loads more.
- 140g bulghar wheat (I used cous cous because you can't get bulghar wheat in the valleys)
- 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 bean
- 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.
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.
This was such a tasty recipe, I really enjoyed it and I already had a lot of the ingredients so it was pretty cheap to make. Do let us know if you make it and what you think.