Prepare salmon:
1. Bake salmon filet in oven - 350 degrees for 15 minutes. Remove from oven, allow to cool.
Prepare bulgar wheat:
1. While the salmon is baking, prepare your bulgur wheat. Bring a saucepan of water to boil and add your bulgur wheat for around 20 minutes or as per your packet instructions.
Prepare the curry sauce:
1. In your non-stick pan add the extra virgin olive oil to a medium heat and fry your cumin, mustard and coriander seeds until they begin to pop. This frying technique is common in Indian cooking and allows the flavor to permeate the oil and the entire dish.
2. Once the spices begin to pop, remove the pan from the heat and allow the seeds to cool a little.
3. Put the pan back on the stove, this time on a low heat and add the garlic, ginger and turmeric and stir for two minutes. Ensure the garlic, ginger and turmeric is well-coated with the spicy oil.
4. Now add the goji berries, curry leaves, jalepeno, tomato purée and 3.5oz of water, mixing again and allow to simmer for 3 minutes.
5. While the curry sauce simmers, flake up the salmon filets. Gently fold the salmon into the sauce, simmering for a further 5 minutes.
6. Drain your bulgur wheat.
7. Plate the 1/2 the bulgar wheat and 1/2 the salmon into 2 separate pasta (shallow) bowls.
8. Add the arugula and top with a little lemon juice and cilantro.
9. Enjoy!