Recipe & Photo Credit: healthyfoodguide.com.au
1 cup bulgur (cracked wheat)
4 x 150g skinless salmon fillets
3 medium carrots, grated
2 teaspoons grated fresh ginger
1 medium red onion, finely diced
3 mandarins, peeled, segmented
1/2 cup mint leaves, chopped
3 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons wholegrain mustard
1 beetroot, peeled, grated
Cook the bulgur in a large saucepan of water according to packet instructions; set aside.
Season salmon with cracked black pepper. Spray a non-stick frying pan with oil and set over high heat. Cook salmon fillets for 2–3 minutes per side, for medium, or until done to your liking.
Meanwhile, add the carrot, ginger, onion, mandarin and mint to a large salad bowl. Mix the vinegar, honey and mustard together in a separate bowl and add to the salad. Toss well. Add the grated beetroot and bulgur and toss gently. Serve the bulgur and mandarin salad with the grilled salmon fillets.
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