Lemon Dill Bulgur Salmon Salad
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By Stacey Davis
Lemon Dill Bulgur Salmon Salad
4 steps
Prep:20hCook:1h
Updated at: Thu, 17 Aug 2023 14:10:16 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
20
High
Nutrition per serving
Calories399.1 kcal (20%)
Total Fat17.6 g (25%)
Carbs45.7 g (18%)
Sugars3.2 g (4%)
Protein19.2 g (38%)
Sodium403.8 mg (20%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 cupswater
warm
1.5 CupsBulgur
¼ cuplemon juice
2 Tbsplemon juice
2 Tbspolive oil
1 TbspFresh Dill
Snipped, or tsp d dill
½ tspsalt
1 cuparugula
coarsely chopped
0.75 CupCucumber
Chopped, Seeded
½ cupgreen onions
thinly sliced
1 x 8 ounceskinless salmon fillet
fresh
⅛ tspsalt
⅛ tspground black pepper
¼ cuppomegranate seeds
2 Tbsppine nuts
toasted
Instructions
Step 1
In a large bowl combine the water and bulgur. Cover and let stand for 1 hour; drain.
Step 2
Meanwhile, preheat oven to 450°. Line a baking sheet with foil; set aside. In a bowl whisk lemon juice, oil, dill, and 1/2 Tsp. salt. Add Arugula, cucumber, green onions, and drained bulgur; toss gently to coat.
Step 3
Rinse Salmon; pat dry with paper towels. Place salmon on the baking sheet. Sprinkle with 1/8 tsp salt and pepper. Bake for 4 to 6 minutes per 1/2 inch thickness or until salmon flakes with a fork. Remove from oven. Break salmon into large chunks.
Step 4
To serve, divide bulgur mixture among serving plates. Add salmon to each; toss gently. Sprinkle with pomegranate seeds and pine nuts.
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