Salmon Bulgur with Lime Yogurt

Salmon Bulgur with Lime Yogurt

 

A superb everyday meal. This fresh bulgur salad with salmon and fresh lime
dressing is quick and hassle-free to make.

4 portions

1¼ cups (300 ml) bulgur
2½ cups (600 ml) water
1 vegetable bouillon cube
1 mango
2 avocadoes
⅓ cup (75 ml) chopped cilantro
sea salt flakes
freshly ground pepper
1¼ lbs (600 g) salmon fillet
butter for frying
3 tbsp sweet chili sauce
Lime yogurt
¾ cup (200 ml) Greek yogurt
1 lime, zest
1–2 tsp honey
sea salt flakes
1. Begin by mixing together the ingredients for the lime yogurt.
2. Boil the bulgur with bouillon, covered, for about 10 minutes. Keep the
bulgur warm.
3. Halve the avocadoes and mango, remove the pits, and cut into cubes.
4. Mix together the bulgur, mango, avocado, and cilantro, and add salt and
pepper to taste.
5. Cut the salmon into cubes. Fry them quickly with butter in a frying pan.
Add salt to taste, and blend in sweet chili sauce.
6. Add the salmon cubes to the salad and serve with lime yogurt.

Warm Apple Salad with Turkey

Salmon Bulgur with Lime Yogurt and Warm Apple Salad with Turkey

Roasting vegetables in the oven produces a favorite delicacy for many.
However, fruit is also incredibly tasty and feels more “finished” when baked
in the oven. Aside from roasted vegetables and apples, this wonderful salad
contains roast turkey, whole oat groats, bleu cheese, and nuts.
The turkey breast can also be substituted with chicken breast.

4 portions

2 red apples
2 red onions
1 squash
olive oil
sea salt flakes
3 oz (75 g) walnuts
¾ cup (200 ml) whole oat groats or wheat berries
1¾ cups (400 ml) water
1 chicken bouillon cube
2 tbsp crema di balsamico, raspberry, if available
¾ lb (400 g) turkey breast
freshly ground pepper
2 oz (50 g) red chard or baby spinach
5 oz (150 g) bleu cheese
1. Preheat the oven to 425˚F (225˚C). Cut the apples and onions in wedges.
Cut the squash into thick chunks. Lay it all out on a baking sheet lined with
parchment paper. Mix together with 2 tbsp of olive oil and salt.
2. Roast in the middle of the oven for about 20 minutes. Add the nuts
evenly over the mixture when there are 10 minutes of cooking time
remaining. Cover with aluminum foil to keep it warm.
3. Boil the whole groats in bouillon according to the packaging
instructions, for about 12 minutes. Pour out any excess bouillon and let the
steam settle. Blend the groats with crema di balsamico and 2 tbsp olive oil.
4. Cut the turkey breast into large cubes. Fry in olive oil, add salt and
pepper to taste. Cover the turkey with foil to keep it warm.
5. Mix together the groats, roasted vegetables, turkey, and chard. Add salt
and pepper to taste. Top with crumbled bleu cheese.