Serves 4
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  1. Rinse the bulgur wheat in a sieve under cool water.  
  2. In a saucepan, bring 500ml of water to the boil and add the bulgur wheat. Reduce the heat to a simmer, then cover with a lid and cook for 15 minutes, or until soft. Pour away any excess liquid. 
  3. Transfer to a bowl and stir in the spring onions, cucumber, tomatoes, chopped parsley, oil and the lemon zest and juice. Season and set aside.  
  4. To cook the salmon, preheat the grill and arrange the salmon, skin-side down, on a baking tray lined with foil.  
  5. Season the salmon, then top with the thyme, orange zest and a squeeze of juice from the orange pieces. Nestle the orange segments around the fish.  
  6. Place under the grill and cook for 8-10 minutes or until cooked to your liking. Turn the fillets over and grill the skin for another 2-3 minutes until crisp.  
  7. Serve the fish and orange pieces with the bulgur wheat and sprinkle with chopped parsley. 

Nutrition Facts

Per serving: 393k cals, 14.2g fat (2.2g saturated), 27.8g carbs (1.4g sugars), 39.8g protein, 7.3g fibre, 0.104g sodium