Salmon with Fennel and Sesame Bulgur Wheat

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A Store Cupboard Supper

So just back from my holidays it's time to get back to some good simple eating and balance out some of the boldness from my time away. This is a store cupboard meal as I had some salmon and peas in the freezer. It's super fast to prepare and delivers a good bunch of flavours from a limited amount of ingredients.

Ingredients (Serves 1)
1 small piece of salmon
1/2 cup of bulgur wheat
1/2 cup of frozen peas
1 tablespoon of olive oil
1 teaspoon of sesame oil
1 teaspoon of fennel seeds
1 teaspoon of mustard seeds
1/2 teaspoon of vegetable bouillon
Fresh coriander or flat leaf parsley

Place the salmon on a greased baking tray and pop under the grill. Grill for about 5 minutes each side until cooked through. Make the bulgur by boiling twice the quantity of water as bulgur in a pan. Add the bouillon and bulgur and cook for 10 minutes until tender. Add the peas for the last two minutes of cooking, I just popped them in straight from the freezer.

In another pan dry fry the fennel and mustard seeds. When they begin to release their fragrance pop them into a pestle and mortar and give them a quick grind. Return them to the hot pan along with the two oils, allow them to infuse a little over a medium heat being careful not to burn them.

When the bulgur is ready stir through the oil and spices. Serve the salmon over the bulgur with some freshly chopped coriander or parsley.