Mediterranean salmon

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  • 10g butter
  • 2 cloves garlic, chopped finely
  • 1 red onion, chopped finely
  • 1 tin (400g) chopped tomatoes
  • 1⁄2 pt chicken stock
  • 125g bulgar wheat
  • salt and pepper
  • 2 salmon fillets (around 150g each)
  • handful fresh coriander, chopped finely
  • wedge lemon to garnish



Preheat oven to 150°C.

  • In a large pan, melt one third of the butter over a medium heat and cook the garlic and onion until softened.
  • Add the tomatoes and cook for 5 minutes. Add the stock and continue to cook.
  • Meanwhile, melt half of the remaining butter in a frying pan over a medium heat.
  • Gently fry the bulgar wheat for one minute.
  • Pour the bulgar wheat into an overproof dish.
  • Add the mixture from the large pan and stir well.
  • Season well with salt and pepper.
  • Cook in the oven for 15 minutes.

Meanwhile, heat a skillet over a medium temperature.

  • Melt the remaining butter and fry the salmon for 8-10 minutes turning half way.
  • When the flesh is a pale pink all the way through, remove from the heat.
  • Remove the bulgar wheat mixture from the oven.
  • Stir in the coriander.

To serve, spoon half of the bulgar wheat mixture onto a plate.

Add the cooked salmon and garnish with a wedge of lemon.