High Spices | Curry and Seasoning Spices

Ingredients

For the mediterranean kebab blend crusted salmon :

500g salmon fillet, cut into 4 portions

1 sachet (20g) Mediterranean Kebab Blend

1/2 cup (60g) breadcrumbs

2 tablespoons Dijon mustard

2 tablespoons olive oil

Lemon wedges for serving

Ingredients

For the Tabbouleh (side dish):

1 cup (170g) bulgur wheat

2 cups (300g) chopped fresh parsley

1/2 cup (75g) chopped fresh mint

2 medium tomatoes, diced

1 small cucumber, diced

3 tablespoons lemon juice

3 tablespoons olive oil

Salt and pepper to taste

Tips

For a crispier crust, you can broil the salmon for the last 1-2 minutes of cooking time.

Adjust the cooking time based on the thickness of your salmon fillets.

You can prepare the tabbouleh in advance and refrigerate it for up to a day.

For a gluten-free option, use gluten-free breadcrumbs and replace bulgur with quinoa in the tabbouleh.

Leftover salmon can be refrigerated and enjoyed cold in salads or sandwiches.

steps

Let’s make it

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

In a shallow bowl, mix the Mediterranean Kebab Blend with the breadcrumbs.

Step 3

Brush each salmon fillet with Dijon mustard, then press the spiced breadcrumb mixture onto the top of each fillet, ensuring even coverage.

Step 4

Place the crusted salmon fillets on the prepared baking sheet. Drizzle with olive oil.

Step 5

Bake for 12-15 minutes, or until the fish flakes easily with a fork and the crust is golden brown.

Step 6

While the salmon is baking, prepare the tabbouleh. Cook the bulgur wheat according to package instructions, then let it cool.

Step 7

In a large bowl, combine the cooled bulgur, chopped parsley, mint, tomatoes, and cucumber. Dress with lemon juice and olive oil, then season with salt and pepper to taste.

Step 8

Serve the Mediterranean Kebab Blend Crusted Salmon hot from the oven with a side of tabbouleh and lemon wedges.