If you’ve visited this blog
on occasion, you may know that balancing tastes and textures is a big deal
here. This recipe is a good example.
I think salmon is one of the
most flavorful of fishes. Add a brown sugar rub and that sweetness turns into a
caramelized crust on the tender, mild, pan-seared salmon.
Side dishes are an important
part of any dinner, and I think especially so for fish. When the main dish is
fairly light, a hearty side can round out the meal with an inviting balance of
flavors and textures.
Bulgur is one of the most
nutritious of grains, but let’s face it: by itself, not exactly a taste
explosion. Remedy that with a sweet peach, chewy dates, and the pleasant tanginess
of goat cheese. Keep the nutrition—just add flavor.
Serves 2
Ingredients
- 1 tbsp plus 4 tsp olive oil,
divided
- 1 tbsp fresh lemon juice,
plus more for drizzling
- 1 tsp honey
- sea salt
- freshly ground black pepper
- 2 5-oz salmon filets, skin on
one side
- 1 tbsp brown sugar
- 1/3 cup uncooked bulgur
- 1/3 plus 1/4 cup vegetable
broth (or water)
- 1 small shallot, thinly
sliced
- 2 tbsp chopped flat-leaf
parsley
- 2 dates, pitted and coarsely
chopped
- 1 small peach, cut into thin
wedges
- 2 tbsp crumbled goat cheese
|
Bulgur Salad Ingredients |
Preparation
- Combine 1
tablespoon olive oil, 1 tablespoon lemon juice, and honey in a bowl and season
with the salt and pepper. Set the dressing aside.
- Sprinkle the
salmon with salt and pepper and rub the brown sugar all over the flesh side.
Set aside.
|
Dressing |
|
Brown Sugar-Rubbed Salmon |
- Heat a small
saucepan over medium heat and add 2 teaspoons olive oil. Add the bulgur and
cook, stirring several times, 2 minutes. Add the vegetable broth and bring to a
boil. Reduce the heat to a low simmer, cover the pan, and cook until the liquid
is absorbed, 9-10 minutes.
- Transfer to a
bowl and let cool 15 minutes. Add the parsley, shallot, and dressing and season
with salt and pepper. Stir well to combine.
|
Bulgur in Olive Oil |
|
Broth Added |
|
Cooked Bulgur |
|
Parsley Mixture Added |
- Meanwhile, heat a heavy (preferably cast-iron) skillet over medium-high heat and brush with the remaining 2 teaspoons of olive oil. Add the salmon flesh-side down and sear 2 minutes. Turn and sear until just cooked through, but opaque in the middle, 2-3 minutes longer, depending on thickness.
|
Salmon Beginning to Sear |
|
Seared Salmon |
Lift the salmon off the
skin and transfer to plates. Divide the bulgur mixture alongside and top with
dates, peach wedges, and goat cheese. Serve right away.
|
Brown Sugar-Seared Salmon with Bulgur and Peach Salad |
Well I'm ready to eat! Looks delicious! Thanks for sharing on the What's for Dinner link up!
ReplyDeleteThat looks delicious. I agree about the sugar making a great crust on the salmon and adding flavor We make a maple Dijon glazed salmon. I am going to pick up some salmon at the store again this week and try your recipe. My daughter loves salmon, so I am always looking for a new way to prepare it.
ReplyDeleteThanks so much --- hope you and your family enjoy it!
DeleteBest,
Pam