Wild sockeye salmon with bulgur wheat salad and flatbread

Oven-baked wild sockeye salmon, fennel, and asparagus served with a Tabbouleh-like bulgur wheat salad. Serve with warm flatbread.

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Step 1

Preheat oven to 230°C and line a large, heavy bottomed baking sheet with parchment paper.

Step 2

Combine minced herbs, shallots, garlic and capers in a bowl.

Step 3

Squeeze the end of the orange over the salmon filet, season with salt and pepper then drizzle with olive oil.

Step 4

Coat the salmon with the herb mixture patting it down on top of the entire surface area of the filet

Step 5

Chop the fennel and asparagus and add to the baking tray

Step 6

Arrange the slices of orange on top of the herbs (on the fish) in a scattered pattern.

Step 7

Bake for 10-12 minutes depending on the thickness of your salmon. Do not overcook! The thick part of the filet should be bright red and moist. Check at 10 minutes only returning to the oven if necessary for 2 minute increments.

Step 8

May have to continue cooking the vegetables until soft but not burnt

Step 9

For the bulgur wheat salad, wash bulgur wheat until water is clear. Drain well then transfer to a bowl. Add 600 mL boiling water, cover and leave to soak until water has been absorbed.

Step 10

Add the other bulgur wheat salad ingredients and the dressing together. Add to the bulgur wheat and mix well.

Step 11

For the flatbread, mix the dry ingredients then the water bit by bit. Then add oil and knead until dough is shiny and soft (5 mins). If dough is too sticky, add a bit more flour. Let the dough rest for 30 mins. To cook, divide the dough into 4 balls and roll each dough ball into a flatbread shape using a rolling pin. May need to sprinkle worktop with flour. Then heat a frying pan with oil and cook each flatbread on medium heat, around 2-3 mins each side until it puffs up a bit. Serve warm.