Ingredients:

• 4 salmon fillets (about 6 ounces each), skin-on or skinless
• 1 cup of bulgur wheat
• 2 cups of vegetable or chicken broth
• 1 tablespoon olive oil
• 4 cloves of garlic, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Zest and juice of 1 lemon
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

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Instructions:

1. In a medium saucepan, bring the vegetable or chicken broth to a boil. Stir in the bulgur wheat, then reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the bulgur is tender and has absorbed the liquid. Remove from heat and let it sit, covered, for a few minutes. Fluff the bulgur with a fork before serving.
2. While the bulgur is cooking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
3. In a small bowl, mix together the minced garlic, paprika, ground cumin, dried oregano, salt, pepper, and lemon zest.
4. Place the salmon fillets on the prepared baking sheet. Rub the spice mixture evenly over each fillet. Drizzle the olive oil over the salmon fillets, ensuring they are coated evenly. Bake the salmon in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Serve the baked salmon over a bed of cooked bulgur wheat. Drizzle with fresh lemon juice and garnish with chopped parsley. Serve immediately with lemon wedges on the side. Enjoy this delightful Mediterranean-inspired dish with its harmonious blend of flavors and textures!

View this post on Instagram

A post shared by Saška Smiljanić (@umetnost.kuvanja)

The post This Salmon and Bulgur Wheat Dish is Fantastic appeared first on falafelandcaviar.com.

Although it used to grow wild around the planet, einkorn wheat is a bit more difficult to find today. That’s because it was weeded out during the cultivation of modern crops. The tables have turned and we today cherish it for its nutrient contents, lower gluten levels, and for not being GMO.

The einkorn plants now grow in many places, but mostly in Morocco, Turkey, France, and some parts of the former Soviet Union. The plant thrives in places where other plants can’t.

If you get your hands on some einkorn, turn it into flour and use it instead of whole wheat flour in any dish. You’ll find it delicious, we promise! Use it to make healthy pancakes or banana bread, as this type of wheat is especially tasty in warm, sweet dishes.

The post What Is Einkorn Wheat? appeared first on falafelandcaviar.com.

Ingredients:

• 4 salmon fillets (about 6 ounces each), skin-on or skinless
• 1 cup of bulgur wheat
• 2 cups of vegetable or chicken broth
• 1 tablespoon olive oil
• 4 cloves of garlic, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Zest and juice of 1 lemon
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

View this post on Instagram

A post shared by Kochtourist (@koch.tourist)

Instructions:

1. In a medium saucepan, bring the vegetable or chicken broth to a boil. Stir in the bulgur wheat, then reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the bulgur is tender and has absorbed the liquid. Remove from heat and let it sit, covered, for a few minutes. Fluff the bulgur with a fork before serving.
2. While the bulgur is cooking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
3. In a small bowl, mix together the minced garlic, paprika, ground cumin, dried oregano, salt, pepper, and lemon zest.
4. Place the salmon fillets on the prepared baking sheet. Rub the spice mixture evenly over each fillet. Drizzle the olive oil over the salmon fillets, ensuring they are coated evenly. Bake the salmon in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Serve the baked salmon over a bed of cooked bulgur wheat. Drizzle with fresh lemon juice and garnish with chopped parsley. Serve immediately with lemon wedges on the side. Enjoy this delightful Mediterranean-inspired dish with its harmonious blend of flavors and textures!

View this post on Instagram

A post shared by Saška Smiljanić (@umetnost.kuvanja)

The post This Salmon and Bulgur Wheat Dish is Fantastic appeared first on falafelandcaviar.com.

Although it used to grow wild around the planet, einkorn wheat is a bit more difficult to find today. That’s because it was weeded out during the cultivation of modern crops. The tables have turned and we today cherish it for its nutrient contents, lower gluten levels, and for not being GMO.

The einkorn plants now grow in many places, but mostly in Morocco, Turkey, France, and some parts of the former Soviet Union. The plant thrives in places where other plants can’t.

If you get your hands on some einkorn, turn it into flour and use it instead of whole wheat flour in any dish. You’ll find it delicious, we promise! Use it to make healthy pancakes or banana bread, as this type of wheat is especially tasty in warm, sweet dishes.

The post What Is Einkorn Wheat? appeared first on falafelandcaviar.com.