This salmon and bulgur wheat dish is a fantastic combination of vibrant flavors and wholesome ingredients. Salmon, renowned for its rich omega-3 content and succulent texture, takes center stage in this recipe, perfectly complemented by the nutty goodness of bulgur wheat. Bursting with fresh herbs, zesty lemon, and a medley of spices, this dish offers a delightful fusion of Mediterranean-inspired tastes. Follow this recipe for a fantastic meal!
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
Instructions:
- 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.
- While the bulgur is cooking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a small bowl, mix together the minced garlic, paprika, ground cumin, dried oregano, salt, pepper, and lemon zest.
- 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.
- 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!
