Collect from 2nd Jun
16th Mar - 7th Jun (order 7 days in advance)
Item No

Booths Chermoula Spiced Salmon & Tabbouleh Salad Meal Kit

In stock
£19.63 per kg / £1.96 per 100g
Scottish salmon fillets roasted in a zesty and aromatic chermoula marinade, served with a refreshing mint, parsley, tomato, spring onion and bulgur wheat tabbouleh salad.
Ready to Cook

2 x 100g Salmon Fillets (FISH)

1 x Pod Chermoula Spice (Paprika, Cumin Seed, Garlic Powder, Lemon Juice Powder, Sea Salt, Chilli Flake, Black Pepper, Parsley, Coriander, Tumeric, Rapeseed Oil)

1 x Pack Bulgur WHEAT

1 x Pack Parsley

1 x Pack Mint

1 x Lemon

1 x Vegetable Stock Cube (Salt, Vegetable Fat (Palm, Shea Butter, Sal Butter), Potato Starch, Yeast Extract, Sugar, Onion Powder, CArrot, Herbs (Parsley, Tarragon), Spices (CELERY Seed, Garlic, Tumeric, Pepper, Parlsley), Tomato Powder, Red Pepper, Caramel Syrup, Flavouring, CELERY, Leek, Maltodextrin)

1 x Garlic Clove

1 x Tomato

Allergen Advice: For allergens, including cereals containing gluten, see ingredients in uppercase.
Pack Size: 535g
Serving Size (Max): 2
Manufacturer Address: Produced by E H Booth & Co Limited, Preston PR2 5BX
Country of Origin: United Kingdom
Fish Catchment: N/A
Alcohol by ABV: N/A
Lifestyle & Dietary
Suitable for Vegans: No
Suitable for Vegetarians: No
Free From: No
Gluten Free: No
Nut Free: No
Organic: No
Preparation & Use
Cooking Instructions:

1.  Preheat oven to 180°C / Fan 160°C / Gas Mark 4.  Add the bulgur wheat to the pan. Dissolve the stock cube in 250ml of boiling water and add to the bulgar wheat. Cover and simmer gently over a low heat for 10-15 minutes or until the bulgur wheat is soft.

2.  Drain any excess water and fluff with fork. Cover, set aside and allow to cool.

3.  Put the chermoula spice mix into a small container and add a dessert spoon of olive oil and a pinch of salt. Mix well into a paste.

4.  Coat the top of the salmon in the spice mix and place onto a lightly oiled baking tray. Place in the middle of the oven skin down and cook for 8-10 minutes until flaky and cooked through.

5.  Whilst the salmon cooks, dice the tomato into 1cm pieces, strip the outer layer of spring onions and finely chop.

6.  Pick the parsley and mint leaves from their stalks.  Discard the stalks and finely chop the leaves.  Peel and finely slice or grate the garlic and grate the zest of half a lemon.

7.  Add your chopped ingredients to the bulgur wheat. Squeeze in the juice of half a lemon, add 3-4 dessert spoons of olive oil and stir.  Season with salt and pepper to taste and mix gently.

8.  Place the taboulleh salad onto plates and top with the salmon fillets, drizzle with olive oil.

Raw or Cooked: Raw
Storage Conditions: Keep refrigerated
Ready to Cook: Yes
Ready to Eat: No
Frozen on Collection: No
Microwavable: No
Previously Frozen: No
Suitable for Freezing: No

Disclaimer: Please note we take every care to make sure the product information displayed on our website is correct, however product recipes are regularly changed. This may effect nutrition and allergen information. You should always carefully check product labels and packaging and not rely solely on the information presented here. We cannot guarantee that any products have been manufactured in a nut-free environment.

If you require further product information including allergens and nutrition declarations, please contact our Customer Services team on 0370 774 9506.
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