Makes:1 1/2 ounces salmon and 1 1/4 cups bulgur mixture each
Bake:4 mins to 6 mins 450°F per 1/2-inch thickness
Lemon-Dill Bulgur Salad with Salmon
In a large bowl combine the water and bulgur. Cover and let stand for 1 hour; drain.
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.
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.
To serve, divide salmon among serving plates. Spoon bulgur mixture onto salmon. Sprinkle with pomegranate seeds and pine nuts.