Ingredients:
– 1 salmon fillet (frozen) (approx. 125 g)
– 70 grams of bulgur
– 1 red pointed pepper
– 1 ½ tablespoon (olive) oil (15 ml)
– 2 teaspoons ras el hanout (4 g)
– 1 teaspoon of honey (8 g)
– 75 grams of carrot
– 1 tomato
– ½ red onion
– 1 clove garlic (5 g)
– 1 tablespoon tomato puree (20 g)
– 150 grams of diced tomatoes
Preparation:
Preheat the oven to 200°C.
Remove the salmon from the freezer and let it thaw on a plate.
Cook the bulgur according to the instructions on the package.
Halve the pointed pepper lengthwise and remove the seeds.
Mix half the oil with half the ras el hanout and the honey. Brush the salmon with this.
Line a rack halfway with baking paper. Place the pepper halves on top. Place the marinated salmon in an oven dish and place it on the rack. Place the rack in the oven for 20 minutes.
In the meantime, cut the carrot into small cubes. Cut the tomato into quarters and remove the seeds. Cut the flesh into small cubes. Chop the onion and press the garlic clove
Heat the other half of the oil in a pan. Fry the onion and garlic for 2 minutes. Add the carrot and fry for 4 minutes. Add the tomato puree and the other half of the ras el hanout together with 2 tablespoons of water and heat for another 3 minutes. Stir in the bulgur and diced tomatoes and heat for a minute.
Remove the pepper and salmon from the oven. Place the pepper on a plate and divide the bulgur over it. Place the salmon next to it and season with salt and pepper.
– Kcal: 750
– Protein: 40g
– Carbohydrates: 75g
– Fat: 30g
– Dietary fiber: 15g
This recipe was made possible by FitChef
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