Daniel Davey’s bulgur wheat salmon

This has become a huge hit in the Davey household for lots of reasons. Firstly because it’s outrageously tasty and satisfying, but also because it works brilliantly as a sharing dish with minimal fuss involved. Just place it in the middle of the table and allow everyone to dig in.

1. Preheat the oven to 180℃.
2. Mix the stock cube with 400ml of boiling water.
3. In a baking tray, add the peppers, tomatoes, garlic with olive oil, salt and pepper, then place in the oven. Roast for 15 minutes.
4. Remove the tray from the oven, and pour the bulgur wheat over the vegetables. Pour the stock into the tray and mix well.
5. Place the tray in the oven to roast for 5-7 minutes, then remove, stirring to ensure even absorption of stock.
6. Make some space on the tray for the fish and place the salmon into it. Sprinkle the feta on top, and place the tray back in the oven for a further 5 minutes.
7. After 5 minutes, remove the dish from the oven, sprinkle over the hazelnuts, then put the dish back in the oven and cook for another 5-10 minutes until the salmon is cooked through.

The science: This recipe can be used to support recovery from muscle-related injuries involving inflammation and nerve damage. It will also provide support to your bones and muscle function because it is a great source of vitamin D and vitamin B12. Omega-3 and vitamin B12 are involved in similar functions in the body. They both play a role in supporting and protecting healthy blood, nerve function and brain health.

Each portion (313g) provides:

Calories: 623kcal

Carbs: 42g

Protein: 35g

Fat: 35g

Fibre: 6g

Vitamin D: 186% RI (9.3 ug)

Vitamin B12: 180% RI (4.5 ug)

Omega-3: 142% RI (3.1 g)