Glazed Loch Fyne salmon with green bean and bulghar wheat salad

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.

Ingredients

• 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

Method

1. 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.
2. 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.