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Pan-seared Tamari Salmon with Bulgur & Rocca Salad

A healthy dish of Pan-seared Salmon with Tamari, served with Bulgur and Rocca Salad.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Cooking pot | Salt | Chopping board | Knife | Serving dish | Black pepper | Non-stick cooking pan | Olive oil

Cooking Instructions


Step 5 : Pan-fry the Snow Peas

In another pan, heat olive oil over medium heat and sauté the snow peas for 2 minutes until they turn dark green.

350 ml Water
150 g Bulgur Wheat
320 g Salmon Fillet
80 g Snow Peas
8 g Spring Onion
80 g Red Cherry Tomato
120 g Lime
40 g Baby Rocket Leaves
1 g Chilli Flakes
80 ml Tamari Soy Sauce


Gluten, Soy, Fish

Step 1 : Cook the Bulgur

Rinse the bulgur, then boil it in a pot with 1/2 tsp of salt for 3-5 minutes on high, stirring often. Reduce the heat, cover, and simmer for 10-15 minutes until tender.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Marinate the Salmon

Pat the salmon fillets dry, marinate with 1/3 of the tamari-lime mixture, and season with salt and pepper.

Step 2 : Prep the Ingredients

Trim the snow peas and finely chop the spring onion. Halve the cherry tomatoes and squeeze the limes into a bowl. Mix half the lime juice with the tamari soy sauce for later use.

Step 4 : Pan-fry the Salmon

In a pan, heat a drizzle of olive oil on medium-high. Cook the salmon starting skin-side down for 2-3 minutes, then flip and cook for another 2-3 minutes until opaque and flaky.

Step 6 : Serve and Enjoy!

Combine the rocket leaves, cherry tomatoes, snow peas, and cooked bulgur. Divide this salad among plates, placing the salmon on top. Drizzle the remaining tamari and lime mixture over the dishes and garnish with spring onion.


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