Lemon-Dill Bulgur Salad with Salmon

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  • Makes: 4 servings
  • Yields: 1 1/2 ounces salmon and 1 1/4 cups bulgur mixture each
  • Prep: 20 mins
  • Stand: 1 hr
  • Bake: 4 mins to 6 mins 450° per 1/2-inch thickness
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Lemon-Dill Bulgur Salad with Salmon
Ingredients
3
cups warm water
1 1/2
cups bulgur
1/4
cup lemon juice
2
tablespoons olive oil
1
tablespoon snipped fresh dill or 1 teaspoon dried dill
1/2
teaspoon salt
1
cup coarsely chopped arugula
3/4
cup chopped, seeded cucumber
1/2
cup thinly sliced green onions (4)
1
8 ounce fresh skinless salmon fillet
1/8
teaspoon salt
1/8
teaspoon ground black pepper
1/4
cup pomegranate seeds
2
tablespoons pine nuts, toasted
Directions
  1. In a large bowl combine the water and bulgur. Cover and let stand for 1 hour; drain.
  2. Meanwhile, preheat oven to 450 degrees F. Line a baking sheet with foil; set aside. In a large bowl whisk together lemon juice, oil, dill, and 1/2 teaspoon salt. Add arugula, cucumber, green onions, and drained bulgur; toss gently to coat.
  3. Rinse salmon; pat dry with paper towels. Place salmon on the prepared baking sheet. Sprinkle with 1/8 teaspoon salt and pepper. Bake for 4 to 6 minutes per 1/2-inch thickness or until salmon begins to flake when tested with a fork. Remove from oven. Break salmon into large chunks.
  4. To serve, divide salmon among serving plates. Spoon bulgur mixture onto salmon. Sprinkle with pomegranate seeds and pine nuts.
Nutrition Facts (Lemon-Dill Bulgur Salad with Salmon)
    Per serving:
  • 370 kcal cal.,
  • 14 g fat
  • (2 g sat. fat,
  • 4 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 31 mg chol.,
  • 402 mg sodium,
  • 45 g carb.,
  • 10 g fiber,
  • 2 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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