Grilled salmon, over broccolini & bulgur salad

Looking for something healthy and crazy delicious? This grilled salmon dish is here to impress without stressing you out in the kitchen. Perfectly seared salmon sits proudly on a bed of vibrant broccolini and fluffy bulgur – a combo that’s light, satisfying, and full of texture.

But the real star? The tahini and fish sauce dressing. It’s creamy, savoury, slightly tangy, and absolutely addictive – the kind of sauce you’ll want to drizzle on everything (and I mean everything).

Ideal for a weeknight dinner when you want something quick but fancy, or for impressing guests with minimal effort. It’s fresh, bold, a little exotic, and totally doable.

Ingredients: (for 2 portions)

• 2 pieces salmon fillet (~130 g each)
• 60 g bulgur
• 2 shallots
• 200 g broccolini
• 130 g cherry tomatoes
• 20 g fresh arugula (rucola)
• 20 g fresh lamb’s lettuce (valerian)
• 10 g shaved almonds
• 25 ml tahini
• 35 ml fish sauce
• 1 stock cube (any flavour you like)
• 40 ml olive oil
• 1 small lime

Preparation:

Put two pots of water on the stove – one bigger and one smaller. Drop half a stock cube into each to give things a flavour boost. In the smaller pot, toss in the bulgur and let it simmer for about 8 minutes until fluffy. In the big pot, add the broccolini once the water’s bubbling nicely, and cook it for just 3 minutes – you want it bright green and still a little crisp, not mushy!

Peel the shallots and slice them thinly lengthwise. Heat up half the olive oil in a pan, then toss in the shallots and let them sizzle until they turn golden and soft. Add the broccolini (already blanched and drained) and cook everything together for about 3 more minutes, just enough to get the flavors mingling nicely.

Prepare the sauce by mixing the tahini sauce, fish sauce, and juice from half a lime in a bowl. Leave aside.

Sprinkle salt and pepper over the salmon pieces and brown them in a non-stick pan or on the grill for a few minutes on each side.

While the salmon is cooking, prepare the “salad”:

Cut the tomatoes in half, and in a bowl, put them with the arugula (rucola), lamb’s lettuce (valerian) and cooked bulgur, plus the remaining olive oil. Add salt and pepper to taste and mix well.

Grab two large bowls and start building your plates. Spoon in the bulgur salad you made earlier, dividing it evenly between the bowls. Top each with equal portions of the broccolini and caramelised shallots. Add a sprinkle of almond flakes, then place the grilled salmon fillets right on top. Drizzle everything with that creamy tahini dressing, and finish it off with a few slices of fresh lime for a zesty touch.

If you try the recipe, let me know how you liked it! 😊

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