Lemon Dill Bulgur Salad with Salmon
Author: Angela Carter
Recipe type: entree
Serves: 4
- 3 cups warm water
- 1½ cups bulgur
- ¼ cups lemon juice
- 2 T. olive oil
- 1 T. snipped fresh dill or 1 tsp dried dill
- ½ tsp. salt
- 1 cup coursely chopped arugula
- ¾ cups chopped, seeded cucumber
- ½ cup thinly sliced green onions (4)
- 1 8-0z fresh skinless salmon fillet
- ⅛ tsp. each salt and black pepper
- ¼ cup pomegranate seeds (optional)
- 2 T. pine nuts, toasted
- In a large bowl combine the water and bulgar. Cover and let stand for 1 hour; drain.
- Meanwhile, preheat overn to 450. Line a baking sheet with foil; set aside.
- In a bowl whisk lemon juice, oil, dill, and ½ tsp. salt.
- Add arugula, cucumber, green onions, and drained bulgur; toss gently to coat.
- Rinse Salmon; pat dry with paper towels. Place salmon on the baking sheet. sprinkle with the ⅛ tsps salt and pepper.
- Bake for 4 to 6 minutes per ½-inch thickness or until salmon flakes with a fork. Remove from oven.
- Break salmon into large chunks. (make sure the salmon is cooked through, but don't overbake).
- To serve, divide bulgur mixture among serving plates. Add salmon to each; toss gently. sprinkle with pomegranate seeds and pine nuts.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2014/06/lemon-dill-bulgur-salad-salmon/
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