Reviews Add Rating & Review 11 Ratings 5 star values: 4 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 1
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Gallery Seared Salmon Fillets with Bulgur Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 3 teaspoons vegetable oil, plus more for cooking if needed 1 1/2 cups bulgur Coarse salt and ground pepper 1 scallion, thinly sliced (about 1/2 cup) 6 skinless salmon fillets (4 ounces each) Lemon wedges (optional), for serving
Cook’s Notes Refrigerate the extra cooked salmon fillets in a parchment-lined airtight container for up to 2 days. Once prepared, the salmon salad will keep, refrigerated, in an airtight container for up to 2 days.
Gallery Seared Salmon Fillets with Bulgur
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Gallery
Seared Salmon Fillets with Bulgur
Seared Salmon Fillets with Bulgur
Seared Salmon Fillets with Bulgur
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Recipe Summary
prep: 15 mins total: 25 mins
Servings: 4
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- 3 teaspoons vegetable oil, plus more for cooking if needed 1 1/2 cups bulgur Coarse salt and ground pepper 1 scallion, thinly sliced (about 1/2 cup) 6 skinless salmon fillets (4 ounces each) Lemon wedges (optional), for serving
Directions
In a medium pot, heat 1 teaspoon oil over medium-high. Add bulgur and stir to coat. Cook, stirring constantly, 2 minutes. Add 2 1/4 cups water and season with salt and pepper. Bring to a boil; cover, reduce heat to low, and cook until water is absorbed, 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff bulgur with a fork and stir in scallion.
Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high. Pat salmon fillets dry and season both sides with salt and pepper. When oil is hot, add fillets to skillet, working in batches if necessary (do not overcrowd pan and wipe clean between batches). Cook until salmon is opaque throughout, about 3 minutes per side, flipping once. Reserve 2 fillets for Chopped Salmon Salad. Divide bulgur among 4 plates and top with fish. Serve with lemon wedges if desired.
Cook’s Notes Refrigerate the extra cooked salmon fillets in a parchment-lined airtight container for up to 2 days. Once prepared, the salmon salad will keep, refrigerated, in an airtight container for up to 2 days.
Cook’s Notes
Refrigerate the extra cooked salmon fillets in a parchment-lined airtight container for up to 2 days. Once prepared, the salmon salad will keep, refrigerated, in an airtight container for up to 2 days.
Reviews
Add Rating & Review 11 Ratings 5 star values: 4 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 11 Ratings 5 star values: 4 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 1
Add Rating & Review
11 Ratings 5 star values: 4 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 1
11 Ratings 5 star values: 4 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 1
11 Ratings 5 star values: 4 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 1
5 star values: 4 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 1
All Reviews for Seared Salmon Fillets with Bulgur
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Seared Salmon Fillets with Bulgur
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
