Mediterranean Salmon Bulgur
with Chickpeas, Zucchini & Grape Tomatoes
- Milk
- Wheat
- Fish
You haven’t tasted chickpeas until you’ve tried them roasted. Deliciously crunchy and more than worth the time they spend in a hot oven. In this recipe, they’re roasted with smoked paprika and tossed with toasted bulgur, roasted zucchini and tomatoes, and feta cheese for a mishmash of savory Mediterranean flavors. You likely won’t have leftovers, but if you do, you’ll find the dish tastes even better the next day.
Ingredients
1 unit
Veggie Stock Concentrate
½ cup
Feta Cheese
(Contains: Milk)
¼ ounce
Thyme
1 unit
Chickpeas
1 unit
Zucchini
1 unit
Lemon
1 clove
Garlic
4 ounce
Grape Tomatoes
1 teaspoon
Smoked Paprika
2 unit
Scallions
½ cup
Bulgur Wheat
(Contains: Wheat)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Trim and dice zucchini into ½-inch pieces. Halve tomatoes. Strip thyme leaves from stems. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Halve lemon.
• Toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a drizzle of olive oil. Season with salt and pepper. • Roast on middle rack, tossing halfway through, until tender, 15-20 minutes.
• Meanwhile, drain and rinse chickpeas; dry thoroughly with paper towels. On a second baking sheet, toss half the chickpeas (all for 4 servings) with a large drizzle of olive oil, paprika, and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until crisp, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)
• While chickpeas roast, heat 1 TBSP butter (2 TBSP for 4 servings), garlic, and scallion whites in a medium pot over medium-high heat; cook until butter melts and garlic is fragrant, 1 minute. • Add bulgur and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until bulgur is lightly toasted, 1-2 minutes.
• Add stock concentrate and 1 cup water (2 cups for 4 servings) to pot with bulgur. Bring to a boil, then cover and reduce heat to low. Cook until bulgur is tender, 12-15 minutes.
While bulgur cooks, pat chicken or salmon dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or salmon (skin sides down). Cook chicken until cooked through, 3-5 minutes per side; or cook salmon until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board to rest.
• Add half the veggies, half the feta, and a squeeze of lemon juice to pot with bulgur; stir to combine. Season with salt and pepper. • Divide between plates or shallow bowls; top with chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve.
Slice chicken crosswise or shred salmon with two forks. Stir half into pot with bulgur; top with remaining.
Salmon is fully cooked when internal temperature reaches 145°.
