Rosemary-Crusted Salmon with Green Beans
Try this new way of cooking salmon fillets packed with a light crunchy crust.
- 4 fresh salmon fillets, about 100g each
- 125g (4oz) bulgar wheat
- 75g (3oz) dried breadcrumbs
- 1 tbsp olive oil
- 1 lemon, zested and juiced, plus extra wedges for serving
- 1 egg, lightly beaten
- 1tbsp chopped fresh rosemary
- 1 tsp fennel seeds, crushed
- 250g fine green beans, trimmed
- handful parsley, chopped
Method of Preparation:
Preheat the oven to 200°C.
Put the bulgur wheat in a large shallow bowl and cover with 250ml (8fl oz) boiling water. Cover and set aside to soak for 20 minutes.
In another bowl, combine the breadcrumbs with the oil, lemon zest, egg, rosemary and crushed fennel seeds. Season and mix well.
Space the salmon fllets out on a baking sheet, skin-side down. Carefully spoon the breadcrumb mixture on top of the fllets and bake for 15 minutes, or until they are cooked through and flake easily.
Steam the beans for 3-4 minutes, or until tender.
Drain any excess water from the bulgur wheat and spoon into a serving bowl. Add the beans, chopped parsley and a squeeze of lemon juice. Season, then stir through. Serve with the baked salmon and extra lemon wedges.