Bulgur Salad with Stremel Salmon, Oranges and Sun-dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 12 mins |
| Total Time | 42 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g bulur
- 25 g tomato (s), dried without oil
- 300 ml vegetable stock
- 2 small orange (s)
- 120 g stremel salmon
- 1 spring onion (s)
- 1 tablespoon lime juice, possibly more
- salt and pepper
- 2 tablespoon olive oil, extra virgin
- 2 tablespoon hazelnuts, chopped, roasted
- 2 tablespoon parsley leaves, smooth
Print Recipe
Pin Recipe Instructions
- Cut the tomatoes into strips, bring to the boil together with the bulgur in the vegetable stock, let simmer for about ten minutes according to the instructions on the package over a low heat.
- Peel the oranges so that the whites are also removed, cut out the fillets, catching the juice and squeezing it out of the remains.
- Mix the orange and lime juice with salt and pepper, fold in the oil. Add the dressing to the cooked bulgur tomato mixture and let it steep for about fifteen minutes.
- Remove the skin from the salmon and cut the meat into flakes. Clean and wash the spring onions and cut into rings. Pluck or chop the parsley.
- Mix the orange fillets, salmon, spring onions, parsley and hazelnuts with the bulgur, season to taste.
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