Stuffed Bell Pepper with Tomato Bulgur & Baked Salmon
868 kcal per person
45g Protein
86g Carbs
39g Fat
14g Fiber
Ingredients
- 1 salmon fillet
- 3 ounces bulgur (84 g)
- 1 bell pepper
- 1 ½ tablespoon olive oil (23 ml)
- 1 teaspoon ground cumin (2 g)
- 1 pinch cinnamon (1 g)
- 1 teaspoon paprika (ground spice) (2 g)
- 1 teaspoon honey (7 g)
- 1 carrot
- 1 tomato
- ¼ red onion
- 1 clove garlic (5 g)
- 1 tablespoon tomato paste (20 g)
- 2 tablespoons water (30 ml)
- 6 ounces diced tomatoes (168 g)
Preparing this recipe
- Preheat the oven to 400°F (200°C).
- Remove the salmon from the freezer and let it thaw on a plate.
- Cook the bulgur according to the package directions.
- Cut the bell pepper in half lengthwise and remove the seeds and membranes.
- In a small bowl, combine half of the olive oil with half of the ras el hanout and the honey. Brush the mixture over the salmon.
- Line half of an oven rack with parchment paper and place the bell pepper halves on top. Place the marinated salmon in a small baking dish and set it on the rack next to the bell pepper. Bake for 20 minutes.
- Meanwhile, dice the carrot. Quarter the tomato, remove the seeds, and dice the flesh. Finely chop the red onion and mince the garlic.
- Heat the remaining olive oil in a skillet over medium heat. Cook the onion and garlic for 2 minutes. Add the carrot and cook for another 4 minutes. Stir in the tomato paste, remaining ras el hanout, and 2 tablespoons of water. Cook for another 3 minutes. Stir in the bulgur and diced tomatoes and cook for 1 more minute.
- Remove the bell pepper and salmon from the oven. Place the bell pepper halves on a plate and spoon the bulgur mixture into them. Serve with the salmon on the side and season with salt and pepper to taste.
Requisites:
- Baking sheet lined with parchment paper
Tip van FitChef
1. Serve with a lemon wedge, or squeeze a little lemon juice over the salmon and bulgur.
2. Garnish with fresh parsley or cilantro for a fresh, herby flavor.
