1 tbsp olive oil
1 onion, chopped
175g/6oz/1¾ cups bulgur wheat
450ml/¾ pint/1¾ cups fish stock
400g/14oz cooked salmon fillets, skinned and flaked
125g/4oz/1 cup frozen peas
3 tomatoes, roughly chopped
juice of 1 lemon
salt and ground black pepper
1 Heat the oil in a large pan. Add the onion and cook over a low heat until softened. Stir in the bulgur wheat to coat in the oil, then add the stock and bring to the boil.
2 Cover the pan, reduce the heat and simmer gently for 10–15 minutes until the stock has been fully absorbed.
3 Stir in the salmon, peas, tomatoes and lemon juice and cook until the peas are tender. Season to taste and serve.