Moroccan-Style Salmon with Herbed Bulgur Salad
This Moroccan-Style Salmon with Herbed Bulgur Salad is a flavorful and healthy dish that brings the exotic spices of Morocco into your kitchen. The aromatic spices on the salmon paired with the refreshing and herby bulgur salad make this meal a delightful combination of tastes and textures. Perfect for a special dinner or a healthy meal prep option.
Ingredients
- 16 oz boneless, skinless salmon fillet, cut into 4 equal pieces
- 3/4 tsp ground cumin
- 1/2 tsp ground ginger
- 2 1/2 cups loosely packed arugula
- 1/2 cup chopped cucumber
- 1/3 cup chopped red onion
- 1/3 cup grape tomatoes, chopped
- 1/4 cup chopped flat-leaf or Italian parsley
- 3 tbsp chopped fresh mint leaves
- 3/4 cup bulgur, rinsed
- 1 tsp paprika
- 1/4 tsp ground cardamom
- 1/2 tsp olive oil
- 1 1/2 tbsp fresh lemon juice
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Cook the Bulgur:
- In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the rinsed bulgur, reduce the heat to low, cover, and simmer for about 12-15 minutes, or until the bulgur is tender and the water is absorbed. Fluff with a fork and let it cool.
- Prepare the Salmon:
- In a small bowl, mix together the ground cumin, ground ginger, paprika, ground cardamom, 1/4 tsp sea salt, and 1/4 tsp ground black pepper.
- Rub the spice mixture evenly over the salmon fillets.
- Heat a non-stick skillet over medium-high heat and add 1/2 tsp of olive oil. Add the salmon fillets and cook for about 3-4 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
- Prepare the Herbed Bulgur Salad:
- In a large bowl, combine the cooked and cooled bulgur, chopped cucumber, red onion, grape tomatoes, flat-leaf parsley, and fresh mint leaves.
- Drizzle with fresh lemon juice and season with a pinch of sea salt and ground black pepper. Toss to combine.
- Assemble the Salad:
- Arrange the arugula on a large serving platter. Top with the herbed bulgur salad and place the cooked salmon fillets on top.
- Serve and Enjoy:
- Drizzle with a bit more fresh lemon juice if desired, and serve immediately.
Tips for Success
- Variation: You can use couscous or quinoa instead of bulgur for a different texture.
- Make Ahead: The bulgur salad can be made a day in advance and stored in the refrigerator. Add the arugula and salmon just before serving.
- Additional Toppings: Add sliced avocado, roasted chickpeas, or a sprinkle of feta cheese for extra flavor.
Frequently Asked Questions (FAQ)
Q: Can I use other types of fish?
A: Yes, you can substitute salmon with trout, cod, or even chicken breast for a different protein option.
Q: How do I store leftovers?
A: Store any leftover salad and salmon in separate airtight containers in the refrigerator. They will keep for up to 2 days.
Q: Can I make this salad dairy-free?
A: Yes, this recipe is already dairy-free, making it suitable for those with dairy restrictions.
Q: What can I use instead of bulgur?
A: You can use couscous, quinoa, or even farro as alternatives to bulgur.
Recipes you might also like:
- Refreshing Salmon Salad with Lemon Parsley Dressing
- Grilled Salmon with Creamy Cucumber Dill Salad
- Southwest Salmon Salad
- Greek Salmon Salad
- Quick and Easy 5-Minute Salmon Salad
