SALMON SKEWERS WITH BULGUR

Bulgur (also bulghur, burghul or bulgar) is a cereal food made from the groats of several different wheat species, most often from durum wheat. It has a long history, dating back to approximately 2,800 B.C. With origins in the Mediterranean region, bulgur wheat was used by ancient Hebrew, Hittites and Babylonians nearly 4,000 years ago. Bulgur can be used in pilafs, soups, bakery goods, or as stuffing. In breads, it adds a whole grain component. It is a main ingredient in tabbouleh salad and kibbeh. Its high nutritional value makes it a good substitute for rice or couscous.

Serves 2
30 minutes
455 kcal per serving
 
 
Ingredients

• 200 g salmon, chopped
• 1 dl shrimp, about 65 g
• 1/2 chilli, finely chopped
• 1 tsp ginger, grated
• 1/2 garlic clove, grated
• 2 tbsp coriander, chopped
• 1 scallion, finely shredded
• Salt and pepper
• 1,5 tbsp breadcrumbs of corn
• 1 tbsp canola oil
• 3/4 dl bulgur
• 1 celery stalk, sliced

 

Serve with:

• 3 tbsp yoghurt flavored with 1 tbsp sweet chilli sauce.

 
Method

1. Add the salmon and shrimps in a food processor and pulse until finely chopped and mixed.
2. Add the chilli, ginger, garlic, coriander and scallion and mix well.
3. Roll the mixture into little "cigars", then roll them lightly in breadcrumbs and fry in the oil until golden brown.
4. Thread the 4 skewers with the "cigars" and keep warm.
5. Cook the bulgur according to pack instructions. At the last 5 minutes add the celery.
6. Serve the bulgur with the salmon skewers and the sauce.