Spicy Salmon Tabbouleh

A touch of korma curry paste turns this bulghar wheat dish into a spruced-up kedgeree packed with smoked and grilled fish

• Cooking Time Prep 20 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 10 - 12

Nutrition per serving

• Kcalories

  360

• Protein

  24g

• Carbs

  32g

• Fat

  15g

• Saturates

  4g

• Fibre

  1g

• Sugar

  3g

• Salt

  1.7g

Ingredients

• 400g bulghar wheat
• 500g salmon fillets, pin-boned
• 3 tbsp sunflower oil
• 2 onions, finely chopped
• 5cm piece ginger, peeled and finely chopped
• 2 tbsp curry paste (we used korma)
• 300g Greek yogurt
• juice 1 lemon, plus 2 cut into wedges, to serve
• 300g smoked salmon
• handful coriander or parsley, roughly chopped

Directions

1. Cook the bulghar wheat in plenty of salted water for 7 mins (or follow pack instructions). Drain, tip into a large bowl and leave to cool. Put the salmon fillet on a foil-lined grill, brush lightly with oil and season. Grill for 7-10 mins, turning halfway, until the fish flakes easily. Cool.
2. Heat the remaining oil, add the onions and ginger, and fry for about 5 mins until softened and lightly coloured. Stir in the curry paste and cook for 1 min, stirring. Remove from the heat and stir in the yogurt, lemon juice and some seasoning. Leave to cool.
3. Skin and flake the salmon fillet. Cut the smoked salmon into strips. Add the fresh salmon and half the smoked salmon to the bulghar wheat with the dressing and half the coriander. Stir everything together lightly, so as not to break up the salmon flakes too much. Tip onto a serving platter and scatter over the remaining smoked salmon strips and coriander. Add the lemon wedges and serve.

Categories: All Christmas