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Set crispy-skinned salmon fillets on top of a lemony, tabbouleh-like bulgur salad for an approachable, restaurant-style meal at home. You’ll make a generous amount of the salad, which is flavored with piles of fresh herbs, onion, garlic and a hint of cinnamon, but you can serve the leftovers on their own or tucked into a pita with hummus and more vegetables.
This recipe makes two or three servings depending on your appetite — buy the salmon accordingly so you have one fillet per serving. For maximum efficiency, we suggest prepping the vegetables and herbs while the bulgur cooks and cools.
Ingredients
measuring cup
Servings: 2–3 (makes about 6 cups bulgur salad)
- 1 cup bulgur (any grind)
- 1/2 teaspoon fine salt, divided, plus more as needed
- 2 cups water
- 1 large ripe tomato (7 ounces), diced (1 cup)
- 1 small yellow onion (5 ounces), diced (1 cup)
- 1 garlic clove, finely grated
- 1/4 teaspoon ground cinnamon
- 1 cup fresh dill, chopped
- 1 cup fresh flat-leaf parsley leaves and tender stems, chopped
- 1/2 cup fresh mint leaves, roughly torn
- 6 scallions, white and light green parts only, thinly sliced (1/2 cup)
- 2 mini cucumbers, diced (3/4 cup)
- 1/2 cup fresh lemon juice (from 3 lemons)
- 1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided, plus more as needed
- 1/4 cup extra-virgin olive oil
- 2 to 3 skin-on salmon fillets (6 to 8 ounces each), patted dry
- 1 tablespoon neutral oil, such as avocado or canola
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