Cajun-Style Double Salmon With Corn Slaw And Bulgur Wheat

Boil a kettle

Add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

Peel and finely chop (or grate) your garlic

Trim, then slice your spring onion[s]

Chop your coriander finely, including the stalks

Drain your sweetcorn

Add your carrot & cabbage slaw mix, drained sweetcorn and chopped spring onion to a bowl with your mayo and white wine vinegar

Season with a pinch of salt, pepper and sugar and give everything a good mix up – this is your carrot, cabbage & corn slaw

Added beans? Drain and stir through your slaw

Reboil half a kettle

Add your southern fried seasoning (can't handle the heat? Go easy!) to a plate with 2 tbsp [3 tbsp] [4 tbsp] flour and a pinch of salt and pepper

Press your salmon fillet[s] into the southern fried seasoning mixture firmly until evenly coated all over

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the coated salmon fillet[s] and cook for 9-10 min, turning once halfway, or until cooked through

(Doubled your protein? Use 2 pans!)

Tip: Your fish is cooked once it turns opaque and flakes easily

(Doubled your protein? Use 2 pans!)

Once the salmon is cooked, add a generous knob of butter to the pan with the chopped garlic and cook for 1-2 min or until fragrant

Once fragrant, add 50ml [65ml] [85ml] boiled water to the pan with your soy sauce and give everything a good mix up until thickened – this is your Cajun-style sauce

Add the chopped coriander to the cooked bulgur wheat with a pinch of salt and pepper and mix it all together – this is your coriander bulgur