Enjoy a delightful blend of textures and flavours with this Sticky Pistachio Crusted Salmon with Herby Feta Bulgur Wheat, Roasted Red Pepper and Rocket recipe. This dish combines the succulence of salmon with the crunchy texture of pistachios, promising a dining experience that’s both unique and satisfying.
The salmon is coated in a layer of crushed pistachios, which adds a delightful crunch and a hint of sweetness to the fish, and is baked until it’s tender and flaky.
Adding a touch of comfort to the dish is the herby feta bulgur wheat. This bulgur wheat, cooked until it’s light and fluffy, is mixed with crumbled feta and fresh herbs, offering a comforting taste that pairs well with the salmon.
To balance out the richness of the dish, the recipe includes a serving of roasted red pepper and rocket. The pepper, with its sweet taste and soft texture, and the rocket, with its peppery bite, add a refreshing contrast to the meal.
This Sticky Pistachio Crusted Salmon with Herby Feta Bulgur Wheat, Roasted Red Pepper and Rocket recipe is an excellent choice for those nights when you want a meal that’s unique and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a special someone.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a cutting board, knife, saucepan, pestle and mortar and bowls.
Pistachio Crusted Salmon with Herby Feta Bulgur Wheat, Roasted Red Pepper and Rocket
Print RecipeIngredients
- 2 Salmon Fillets (Skin-On)
- 100g Feta Cheese
- 120g Bulgur Wheat
- 1 Bunch of Flat Leaf Parsley
- 1 Bell Pepper
- 25g Pistachios
- Ground Coriander
- Cumin Seeds
- 15g Honey
- 40g Rocket
- Vegetable Stock Powder
Instructions
Step 1: Prepare Your Ingredients
Start by preheating your oven to 200°C. Take your parsley and chop it roughly, ensuring to include the stalks. Cut your pepper in half, remove the seeds and core, and slice it into thin strips. Place these strips on a baking tray, drizzle with oil, and season with salt and pepper. Put the tray in the preheated oven on the top shelf and roast until the peppers are soft and slightly charred, which should take around 18-20 minutes.
Step 2: Prepare the Bulgur Wheat
In the meantime, place a saucepan on medium-high heat and add the cumin seeds (no oil is needed for this step). Stir the seeds until they release their aroma, which should take about 1 minute. Next, add the required amount of water for the bulgur wheat to the saucepan, along with the cumin, and bring it to a boil. Stir in the vegetable stock powder and bulgur wheat, let it boil again, and then reduce the heat to let it simmer for 1 minute. Cover the saucepan and remove it from the heat, leaving it aside for 12-15 minutes, or until you’re ready to serve.
Step 3: Time for the Salmon
While the peppers are roasting, prepare another baking tray by lining it with baking paper and drizzling it with oil. Place the salmon on the tray, skin-side down, and season it with salt and pepper. Sprinkle the ground coriander on the flesh side of the salmon. When there are 15 minutes left for the peppers to roast, put the salmon tray in the oven and roast until the salmon is cooked, which should take about 12-15 minutes. Remember, the salmon is cooked when it’s no longer translucent in the middle.
Step 4: Pistachio and Feta Preparation
As the salmon cooks, de-shell the pistachios and discard the shells. Finely chop the pistachios – you can use a pestle and mortar if you have one. Also, crumble the feta into small pieces.
Step 5: Finalise the Dish
Once the bulgur wheat is ready, fluff it up with a fork. Gently mix in the feta and parsley, being careful not to crumble the feta too much. Taste and season with salt and pepper if needed. Divide the bulgur wheat among your serving bowls and top it with the roasted peppers and rocket.
Step 6: Serve Your Dish
Once the salmon is cooked, take it out of the oven and drizzle honey over it. Use the back of a spoon to spread the honey evenly over the salmon, then sprinkle the finely chopped pistachios on top. Carefully place the salmon on top of the rocket layer in the bowls. Now, your meal is ready to be enjoyed!
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