Seared Salmon with Orange-Scented Bulgar Salad

Now, I have to admit I can be a bit funny about orange in savoury dishes - especially big chunks of it in salads - but this dish is a bit of a revelation for me. The key is that only the zest and juice are used and they go into the dressing bringing a citrus zing and a touch of sweetness which works perfectly here.

I'm a big fan of bulgur wheat but you could of course swap it out for pretty much any grain you like - think couscous, orzo, quinoa, pearled barley... You can also switch the salmon for pretty much any fish (including a tin or two of tuna!) or even some avocado or feta cheese.

Seared Salmon with Orange-Scented Bulgar Salad
Serves 4

oil
125g bulgur wheat
500ml hot veg or chicken stock
1 orange, zested and juiced
1 tbsp dried oregano
2 spring onions, finely chopped
½ cucumber, de-seeded and finely chopped
2 tomatoes, finely chopped
handful rocket leaves
4 salmon fillets
sea salt and freshly ground black pepper

Bring the hot stock to the boil in a small saucepan. Under cold water, rinse the bulgur wheat in a sieve, then tip into the pan. Reduce the heat to a simmer then cover with a lid and cook for 15 minutes, or until soft.

Meanwhile, in a large bowl whisk together 1 tbsp of oil, orange juice, zest, oregano, spring onions and a good pinch of salt and pepper. Once the bulgur is cooked, tip into the dressing and stir through the cucumber, tomatoes and rocket. Season then set aside.

Meanwhile, heat a little oil in a small frying pan over a medium heat. Cook the salmon, skin side down for 4-5 minutes then turn over and take off the heat. The residual heat of the pan will cook the salmon through. Season with salt and pepper.

To serve, divide the bulgur mixture between bowls and top with the salmon fillets.