Orange & Turmeric Glazed Salmon with Spiced Bulgur, Cucumber & Mint

Glazed Salmon

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Orange & Turmeric Glazed Salmon with Spiced Bulgur, Cucumber & Mint

Course Main Course
Servings 2


  • 2 Salmon filets
  • 1 Cucumber
  • 1 Orange
  • 1 Bunch of mint
  • 100 g Sugar snap peas or snow peas
  • 110 g Large-flaked bulgur
  • 30 ml Orange juice
  • 15 ml Pomegranate molasses
  • 10 g Middle Eastern jaunt spice blend sumac, dried vegetables, salt, spices, mustard, sugar, lemon oil, turmeric


  1. Zest the orange. In a medium pot, combine the bulgur1 ⅓ cups water (double for 4 portions), ⅓ of the spice blend and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer for 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Add up to ½ the orange zest and fluff the cooked bulgur with a fork. Set aside in a warm spot.

  2. While the bulgur cooks, cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and pith. Over a bowl, cut between the membranes to separate the orange segments; keep the juice. Medium-dice the cucumber. Snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod. Halve each pod crosswise. Pick the mint leaves off the stems.

  3. In a small bowl, combine the orange juice (both fresh and packaged), pomegranate molasses and as much of the remaining orange zest as you’d like; season with ½ the remaining spice blend.

  4. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the salmon dry with paper towel; season with the remaining spice blend and S&P. Add the salmon to the pan and cook, 2 to 3 minutes, on the first side until partially cooked. Flip the salmon*; add ⅔ of the orange-pomegranate mixture and 1 tbsp water (double for 4 portions). Continue to cook, spooning the sauce over the salmon, 2 to 3 minutes, until the salmon is cooked through and thoroughly glazed.

  5. While the salmon cooks, roughly chop the mint. In a medium bowl, combine the remaining orange-pomegranate mixture and 1 tbsp olive oil (double for 4 portions). Add the sugar snap peascucumberorange segments and ½ the mint; toss well.

  6. Divide the spiced bulgur between your plates and top with the glazed salmon and salad. Garnish the dish with the remaining mint. Bon appétit!

Glazed Salmon
Glazed Salmon

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