Nutty bulgar wheat is liberally laced with spring onions, tomatoes, herbs and green beans, the fish quickly pan-fried to drape over the top. For more ideas for cooking with fish, check out fishisthedish.co.uk, where you can share photos of your dishes and bone up on fishy facts.
Serves 6 Prep 20 min Cook 20 min
Ingredients: 225g bulgur cracked wheat; 4 vine tomatoes; juice of 1 lemon; 125ml olive oil plus 2 tbsp; 125g bunch of spring onions; 80g flat-leaf parsley; 25g coriander; 250g fine beans; 6 salmon fillets; 2 tbsp extra virgin olive oil.
1. Boil the kettle. Measure 400ml boiling water into a bowl and stir in the bulgur. Cover and leave for 20 min. Place a sieve over a bowl. Quarter the tomatoes lengthways, scrape seeds and juices into the sieve. Press the debris with the back of a spoon to extract maximum juice.
2. Whisk the lemon juice and 125ml olive oil into the tomato juice. Chop the tomatoes. Finely slice the spring onions. Chop herb leaves. Top and tail and cut the beans in half.
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3. Using water from the kettle, boil the beans in salted water for 2 min. Drain.
4. Heat 2 tbsp olive oil in a frying pan over a medium-high heat and fry 3 salmon fillets for 2 min a side, pressing down to encourage crusty edges. Lift on to a plate and cover with clingfilm. Repeat with the remaining fillets.
5. Give the tomato dressing a final whisk and stir it into the bulgur. Add tomatoes, onion, beans and herbs. Stir thoroughly. Serve a pile of bulgur in the middle of 6 plates and drape a salmon fillet over the top. Decorate with a swirl of extra virgin olive oil.