Lemon and Honey Salmon with Harissa Yoghurt

Tabbouleh:

1. Rinse the bulgur wheat under cold water. Put it in a bowl, cover with boiling water and let it sit for about 20–30 minutes, or until the bulgur is tender and the water has been absorbed. Stir with a fork and allow it to cool.

2. In a large bowl, combine the cooled bulgur wheat, finely chopped red onion, chopped tomatoes, chopped cucumber, chopped parsley, and chopped mint.

Drizzle with olive oil and the Santa Maria Preserved Lemon Paste. Season with salt and pepper to taste. Mix well and set aside.

Harissa Yoghurt:
Mix the yoghurt with Santa Maria Harissa Sauce until smooth.

Salmon:

1. Preheat the oven to 175°C.

2. Mix the Santa Maria Preserved Lemon Paste and honey until well combined.

3. Grease a baking tray with olive oil. Place the salmon fillets in the tray and season with salt and pepper.

4. Brush the lemon and honey mixture generously over the fish and season with salt and pepper.

5. Bake in the oven for about 15–20 minutes, or until the salmon is cooked through.

When cooked, garnish the salmon with chopped parsley, coriander, or mint before serving.

Allergens
Salmo
Hone
Bulgur wheat: Gluten
Greek yoghurt: Milk