Soy Honey Baked Salmon with Green Bean Bulgur Wheat Stir Fried Kale
Nutrition per serving
| Calories | 650 kcal |
| Protein | 49.5 g |
| Carbs | 68 g |
| Fats | 22.6 g |
| Saturated Fat | 3.5 g |
| Monounsaturated Fat | 12.3 g |
| Polyunsaturated Fat | 3.4 g |
| Sugars | 13.7 g |
| Fiber | 16.1 g |
| Sodium | 1,934 mg |
Ingredients
| Vegetable Stock Cube | |
| Bulgur Wheat | |
| Soy Sauce (tamari) | |
| Honey | |
| Salmon Fillets | |
| Green Beans (snap beans) | |
| Kale | |
| Garlic | |
| Lemon | |
| Olive Oil |
Preparations
1. Preheat oven to 180C (350F)
1. Preheat oven to 180C (350F)
2. Top and tail the green beans and cut in ½.
3. Strip the kale leaves from the stem and tear into bite-sized pieces.
4. Peel/finely chop garlic.
5. Juice ½ of a lemon.
1. Bring 175ml of water to boil and add the stock pot and stir to dissolve. Add the bulgur wheat, cover with the lid, remove from heat and set aside for about 20 minutes until liquid absorbs. Use a fork to fluff up and break up the grains.
1. Bring 175ml of water to boil and add the stock pot and stir to dissolve. Add the bulgur wheat, cover with the lid, remove from heat and set aside for about 20 minutes until liquid absorbs. Use a fork to fluff up and break up the grains.
2. To prepare the salmon, in a small bowl, mix the honey/soy sauce. Place the salmon onto a baking tray and spoon the mixture over the top (reserve ½ a tablespoon of honey/soy sauce). Turn the salmon to coat all over. Place in the oven and bake for about 15-20 minutes. Turn a few times through cooking time to baste.
3. Steam the green beans in a small amount of water (½ inch of water) for 3-5 minutes until tender but crisp. Plunge in cold water and set aside.
4. Heat a tablespoon of oil in a frying pan over medium heat. Add the garlic and cook for about a minute. Add the kale, a pinch of salt and pepper and sauté for about 3-4 minutes until wilted.
5. Drain the green beans, add to the cooked bulgur wheat with the lemon juice and a large pinch of salt and pepper. Mix well to combine.
6. Add a tsp of warm water to the remaining soy sauce/honey mixture and stir.
7. Serve the salmon on top of the bulgur wheat with the kale on the side. Drizzle over the soy/honey mixture.